Our big project for yesterday – jumbo rasberry blackcap muffins! Yummy. I’ve used all different berries (raspberry, blackcap, blueberry) for these and the sour cream makes them really great. For those of you who don’t know, blackcaps are a lot like blackberries, just smaller and a little less juicy and they grow in the woods around here. And lucky for us we have rasberries in our backyard. Free raspberries, how much better can it get? I like to add a little powdered sugar/milk drizzle after they’re cooled off, it makes them so pretty. I also freeze the berries before I put them in the mix, they stay together much better. Here’s the recipe:
2 c. flour
1 t. salt
1 T. Baking powder
2/3 c. sugar
1 egg
1/2 c. milk
1 t. vanilla
1/3 c. melted butter
1/2 c. sour cream
2 c. raspberries
topping:
1/4 c. sugar
2 T. butter (soft)
3 T. flour
mix together the dry ingredients and then the wet and add them all together, don’t overmix! Divide into muffin pan and sprinkle with topping. Bake at 350 for approx. 20 minutes (my jumbo muffins take about 30 minutes)