Strawberries, raspberries, blueberries, sour cream. This combo makes delicious muffins that are great for breakfast and tea-time snack, or even midnight snack!
Recipe adapted from here.
(Makes 7 jumbo muffins)
2 cups unbleached all-purpose flour
2/3 cup molasses sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 & 1/2 cups frozen raspberries & strawberries (don't thaw) & fresh blueberries
2 eggs, lightly beaten
1 cup sour cream
1/4 cup virgin coconut oil
1/2 teaspoon vanilla extract
1. Preheat oven to 200°C.
2. In a large bowl, combine flour, sugar, baking powder, and salt. Add berries and toss gently.
3. In another bowl, combine eggs, sour cream, oil, and vanilla; mix well. Stir into dry ingredients until moistened.
4. Fill paper muffin cups until two-thirds full. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.