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Ingredientes
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter or margarine, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 8 ozs carton dairy sour cream
- 1 tsp vanilla
- 1 cup fresh or frozen wild raspberries or regular raspberries, thawed and drained (I always throw some extra in <g>)
- 2 Tbs sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Direcciones
- Line 20 muffin cups with paper bake cups; set aside.
- In a medium mixing bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/4 cups sugar and beat with an electric mixer on medium speed until combined. Beat in the eggs, sour cream, and vanilla until combined.
- With a spoon, stir the dry ingredients into the beaten mixture until just moistened. Fold in the raspberries. Spoon into prepared muffin cups, filling cups 3/4 full
- For Topping: In a small bowl, stir together the 2 tablespoons sugar, the cinnamon, and nutmeg. Sprinkle over batter in muffin cups
- Bake in a 400 degree F oven for 18 to 20 minutes or until the muffins are golden. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 20 servings | |
| Calories 172 | |
| Calories from Fat 65 | 38% |
| Total Fat 7.45g | 9% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 172mg | 7% |
| Potassium 46mg | 1% |
| Total Carbs 24.43g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 14.51g | 10% |
| Protein 2.2g | 4% |
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