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Ingredients
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup butter/margarine, softened
- 2/3 cup sugar
- 2 large egg
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 cup coarsely chopped frozen whole raspberries
Details
Servings 12
Preparation
Step 1
Measure first 5 ingredients into large bowl. Stir. Make a well in centre.
Cream butter and sugar in medium bowl. Add egg, 1 at a time, beating well after each addition. Add sour cream and vanilla. Beat until smooth. Add to well in flour mixture.
Add raspberrries. Stir until just moistened. Fill 12 greased muffin cups 3/4 full. Bake in 350 oven for 30 to 35 minutes until wooden pick inserted in centre of muffin comes out clean. Let stand in pan for 5 mintues. Remove muffins from pan and place on wire rack to cool.
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