Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter or margarine, softened
- 1-1/4 cups sugar
- 2 eggs
- 1 8-ounce carton dairy sour cream
- 1 teaspoon vanilla
- 1 cup fresh or frozen wild raspberries or regular raspberries, thawed and drained
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Description
Make These Sugar-topped Muffins With The Fresh Red Raspberries From Your Berry Patch Or The Local Farmers' Market. Serve Them Warm At Breakfast.
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