Berry Cream Muffins

              prep:15 min.        bake:20 min.  Source: Taste of Home cookbook


                                              Berry Cream Muffins
                                      
                                           2 cups all-purpose flour
                                           1 cup sugar
                                           1/2 tsp. baking powder
                                           1/2 tsp. baking soda
                                           1/2 tsp. salt
                                           1-1/2 cups fresh or frozen raspberries 
                                           or blueberries*
                                           2 eggs,lightly beaten
                                           1 cup (8 oz.) sour cream
                                           1/2 cup vegetable oil
                                           1/2 tsp. vanilla extract

(1) In a large mixing bowl, combine the flour, sugar, baking powder and salt;add berries and toss gently.Combine the eggs, sour cream,oil and vanilla; mix well.Stir into dry ingredients just until moistened.
(2) Fill greased muffin cups two-thirds full.Bake at 400 for 18-22 min. or until a toothpick coms out clean.Cool for 5 min. before removing from pan to a wire rack.Serve warm.
 Yield: about 1 dozen*Berry Cream Lemon Muffins:Prepare muffins as directed,except substitute 1 cup lemon yogurt for the sour cream and add 2 tsp. grated lemon peel with the vanilla. 
* Berry Streusel Muffins: Prepare muffin recipe as directed.For topping, combine 3 Tbsp.each all-purpose flour and quick-cooking oats, 2 Tbsp. sugar and 1/8 tsp. ground cinnamon.Cut in 2 Tbsp. cold butter until crumbly.Sprinkle over muffins before baking.
   
* I used mixed berries and they turned out fine.