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BERRY DELIGHT MUFFINS




Source of Recipe


Country Crock®


List of Ingredients




2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup Shedd's Spread Country Crock® Spread
1-1/3 cups PLUS 1 Tbsp. sugar
2 eggs
1 container (8 oz.) sour cream
1 tsp. vanilla extract
1 cup fresh or frozen raspberries or cranberries or dried cranberries
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg


Recipe



Preheat oven to 400°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.

For batter, in medium bowl, combine flour, baking powder and salt; set aside.

In large bowl, with electric mixer, beat Shedd's Spread Country Crock® Spreadand 1-1/3 cups sugar until light and fluffy, about 1 minute. Beat in eggs, sour cream and vanilla until blended, scraping sides occasionally. With spoon, stir in flour mixture just until blended. Fold in raspberries.

For topping, combine remaining 1 tablespoon sugar, cinnamon and nutmeg. Evenly spoon batter into prepared muffin cups, then sprinkle with topping.

Bake 25 minutes or until toothpick inserted in centers comes out clean. Remove from pan and on wire rack, cool completely. Serve warm or at room temperature.