Mix:
1/2 c. margarine (softened)
1 c. sugar
2 large eggs (slightly beaten)
1 c. cultured sour cream
1 tsp. vanilla
Add:
2 c. flour
1 tsp. soda
1 tsp. baking powder
3/4 tsp. salt
Thoroughly mix wet and dry ingredients. Coat mammoth muffin pans with vegetable spray and drop 2 heaping T. batter in each one, layer in some fresh or frozen blueberries, blackberries and/or raspberries, top with 2 more T. of batter, more berries and a sprinkling of sugar and cinnamon. Makes approximately 10 lg. muffins or 24 regular size. Bake at 325 degrees for 15-18 minutes. Done when inserted toothpick comes out clean. Serve hot with your favorite egg casserole/omelette and fresh fruit on the side.
Note: Takes 1 - 1 1/2 c. berries, but do not stir them into the batter. By layering them as you fill the tins you avoid discoloring the batter
1/2 c. margarine (softened)
1 c. sugar
2 large eggs (slightly beaten)
1 c. cultured sour cream
1 tsp. vanilla
Add:
2 c. flour
1 tsp. soda
1 tsp. baking powder
3/4 tsp. salt
Thoroughly mix wet and dry ingredients. Coat mammoth muffin pans with vegetable spray and drop 2 heaping T. batter in each one, layer in some fresh or frozen blueberries, blackberries and/or raspberries, top with 2 more T. of batter, more berries and a sprinkling of sugar and cinnamon. Makes approximately 10 lg. muffins or 24 regular size. Bake at 325 degrees for 15-18 minutes. Done when inserted toothpick comes out clean. Serve hot with your favorite egg casserole/omelette and fresh fruit on the side.
Note: Takes 1 - 1 1/2 c. berries, but do not stir them into the batter. By layering them as you fill the tins you avoid discoloring the batter
Thanks for sharing!
