Enjoy our Farmers Market Recipes
Berry Pocket Muffins
Submitted by: Bart Henshaw on June 21, 2008
1/2 cup softened margarin
1 cup sugar
2 large eggs, slightly beaten
1 cup low fat sour cream
1 teaspoon vanilla
Add:
2 cups flour (this can be part white and part wheat)
1 teaspoon baking soda
1 teaspoon baking powder 3/4 teaspoon salt Have ready 1 to 1 1/2 cups of berries (your choice). Frozen berries are easier to work with, but add about 3 minutes to baking time.
Thoroughly mix the wet and dry ingredients. Coat large muffin cups with cooking spray. Drop about one tablespoon full of batter into each muffin cup. Place a few berries on top of the batter, fill cup with another tablespoon of batter. Cups should be about 3/ 4 full. Sprinkle the top with a bit of cinnamon sugar if you like a sweeter taste.
Bake for 15 to 18 minutes or until light brown. Allow to sit in muffin pans until almost cool then finish cooling on a wire rack. This recipe makes 12 large muffins.
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