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Raspberry: Raspberry Preserve Muffins




Source of Recipe


Unknown


List of Ingredients




3/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1/4 cup sour cream
1/4 cup sugar
2 tablespoons melted and cooled butter
1 teaspoon pure vanilla extract
1/4 cup (4 tablespoons) raspberry preserves


Recipe



If you are making the muffins and planning on baking them immediately, preheat your oven to 375 degrees and line four muffin cups with foil liners. In a medium bowl whisk together the flour, baking powder, baking soda, and salt.

In a small bowl beat the egg, and add the sour cream, sugar, butter, and vanilla. Mix until well blended. Add the wet ingredients to the dry ingredients and mix until just barely moist. Do not overmix. Place 1 tablespoon of batter into each muffin cup and top with a tablespoon of preserves. Pour the remaining batter over the preserves.

Cover and freeze the muffin tin until the next morning if desired. Bake for 18-22 minutes, until lightly browned and the muffin springs back when pressed.

Baking time is the same even if the muffins are frozen when they enter the oven. Let the muffins cool in the pan for at least five minutes and eat hot.

Makes 4 muffins