Berry Cream Muffins

by Leah
from Virtuous Daughters, May 2007~VOlume 7, Number 2

• 2 c. whole wheat flour
• ½ c. honey
• ½ tsp. Baking powder
• ½ tsp. Baking soda
• ½ tsp. Salt
• 1-½ c. fresh/frozen raspberries or Blueberries
• 2 eggs, lightly beaten
• 1 c. (8 oz.) sour cream
• ½ c. canola oil
• ½ tsp. Vanilla extract

 
Combine dry ingredients. Add berries and toss gently. Combine in separate bowl wet ingredients mixing well. Add dry ingredients to wet ingredients. Mix well. Fill greased or lined muffin tins 2/3–3/4 full. Bake @ 400 for 18–22 minutes. Cool 5 minutes. Yield: about 1 dozen.