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Berry Sour Cream Muffins

School's out and that means my teenage son is home all day, rummaging through the cabinets and fridge, grumbling about being hungry.   I like to keep some sweet and savory things on hand to cover both bases.    Muffins are a go-to.   They come together so quickly, and I can make them when I have time and freeze them.

I pinned these muffins a while back from Taste of Home, and since strawberries are in season in NH right now, that's what I used for the fruit.  I'll make another batch in a few weeks with blueberries.   I love that the recipe calls for tossing the fruit in the flour, that's a great way to keep all the berries from sinking to the bottom.   I also like to sprinkle the tops of muffins with raw sugar, it gives them a nice crunch.

No grumbling from the son about these.   Next time I'll do half the batch as minis, they'll be great for on the go snacks and way better than the store bought ones.   Thank you Linda G for sharing your recipe!

There have been so many fantastic recipes shared this week, my to-make list has at least doubled!  Links to their contributions for today are are the bottom of the post.  Don't forget to enter for your chance to win a $25 gift basket from Cabot!  Thanks again to From Gate to Plate and Cooking with Carlee for hosting :) 


                     
* Exported from MasterCook *

                           Berry Sour Cream Muffins

  4 cups all-purpose flour
  2 cups sugar
  1 1/4 teaspoons baking powder
  1 teaspoon baking soda
  1 teaspoon salt
  3 cups fresh or frozen raspberries or blueberries (I used strawberries)
  4 large eggs -- lightly beaten
  2 cups Cabot sour cream -- (16 ounces)
  1 cup canola oil
  1 teaspoon vanilla extract
  Raw sugar for sprinkling on tops of muffins before baking.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.

Fill greased muffin cups two-thirds full.  Sprinkle the tops with raw sugar, if desired. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm. Yield: about 2 dozen.

Slightly adapted from "http://www.tasteofhome.com/recipes/berry-cream-muffins"





Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee.  We are excited to celebrate all things dairy. We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses.  We can't wait to share them with you.

Berry Cream Muffins by Jolene's Recipe Journal 
Black Currant and Rosemary Tea Ice Cream by A Day in the Life on the Farm  
Chocolate Oreo Fudscicles by Family Around The Table 
Yogurt Banana Pudding Pops by A Kitchen Hoor's Adventures
No Bake Oreo Cream Pie by Tip Garden 
Creme Anglaise ('Real Custard') by Caroline's Cooking 
Buttermilk Parmesan Pork Chops by Corn, Beans, Pigs & Kids 
Earl Grey Panna Cotta by Culinary Adventures with Camilla 
 
Cabot has graciously donated a $25 gift box for one lucky winner. Cabot Creamery is an award-winning co-operative owned and operated by 1,100 member dairy farm families throughout New England and Upstate New York. We take care of the land so the grass grows green and tall, which makes the cows happy—and happy cows produce rich, buttery milk, which makes for cheese and other products that win awards year after year. And the more people love our Cabot family of products, then the more our dairy farms will thrive—today and into the future. Learn more about Cabot at www.cabotcheese.coop Giveaway is open to residents of the United States only who are 18 years of age or older. Prize will be sent after the close of the giveaway and winner verification is complete. Winner will be notified by email and has 48 hours to respond. If no response within the time frame, an alternate winner will be selected. Bloggers are not responsible for prize fulfillment.
a Rafflecopter giveaway

 

Comments

  1. I love that they are versatile. A mini version is a great idea!

    ReplyDelete
  2. Yum! We love muffins at our house too and I understand kids in the summer always rummaging for food ;)

    ReplyDelete
  3. Classic Cheddar is my favorite Cabot Cheese.

    ReplyDelete
  4. My favorite Cabot Cheese is the extra sharp vermont cheddar.

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

    ReplyDelete

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