Berry Cream Muffins

From your Grandma G.

These are a staple at our family's Christmas morning brunch!

2 C. flour
1 C. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 C. fresh or frozen raspberries
2 eggs, beaten
1 C. sour cream
1/2 C. oil
1/2 tsp. vanilla

In large bowl, combine flour, sugar, baking powder, soda, and salt. Add berries, and toss gently.

In separate bowl, combine eggs, sour cream, oil, and vanilla- mix well. Stir into dry ingredients, just until well-moistened.

Fill paper-lined muffin pans 2/3 full.

Bake @ 400* for 20-25 minutes.

Dust with raw sugar if desired.

{LDM}