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Meet the Cook: The sour cream makes these muffins so nice and light that you can serve them as a bread with a meal. But, here at our house, I've fixed them for everything from breakfast up to midnight snacks. I grew up on a dairy farm and now live outside a small town with my husband and our children - 17, 12 and 9. -Linda Gilmore, Hampstead, Maryland
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Nutritional Facts 1 serving (1 each) equals 481 calories, 23 g fat (6 g saturated fat), 84 mg cholesterol, 330 mg sodium, 60 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Berry Cream Muffins in Country Woman May/June 1995, p31
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Aug. 17, 2011 by gordonginna
These are just what I was looking for in a moist, flavorful muffin. I made some small " shooters" for a bite-sized treat. Maybe next time some lemon zest.....
Reviewed on Jun. 06, 2011 by LouannPearson
I have made these so many times and every one I give them to, loves them. I make these four times and more a year. The best ever! Thank you TASTE of HOME!
Reviewed on Feb. 27, 2011 by lizza5752
Terrific muffins to make for early breakfast - measure out dry ingredients the night before and mix up liquid that morning while oven is heating up. Best eaten that day since the berries tend to make the muffins somewhat soggy.
Reviewed on Oct. 02, 2010 by supermania
What an awesome recipe and one that incorporateds goodness in either using raspberries or blueberries. I opted for the raspberries as I had two cups of fresh and used one cup of frozen. This are a fabulously moist recipe and a definite repeat.
Reviewed on Jul. 09, 2010 by stephanie m
i added a streusel topping for a bit of crunch and they were excellent!
Reviewed on Jul. 03, 2010 by HKessinger
The muffins are so good and sooo easy. Measure the ingredients the night before and they are simple & quick to make in the morning...even on a school day!!
Reviewed on May. 17, 2010 by barb0505
Great recipe. I just tweaked a little by mixing blueberries with sour cream first and adding about 1/4 tsp of pure orange extract to it before adding remaining wet ingredients and then dry. Made moist flavorful muffins. Thanks for this recipe.
Reviewed on Apr. 18, 2010 by gillettcookie
I made these yesterday, and they are very good. I used a medley of frozen fruits that I had in the freezer, so that made it easier to decide which berries to use! My daughter loves to eat them for a snack, so that makes me feel good to! Thanks again!
Reviewed on Aug. 17, 2009 by Morningdove_Wa
I have also made these for years. I just made another batch. However, my recipe calls for 2 tsp. baking powder . That is the only difference. The recipe does make a nice sized muffin. 24 or more per batch. I bake mine 385 degrees about 20 minutes. 400 is just too hot.
Reviewed on Jan. 14, 2009 by castlek
Yummy! I found the baking time to be a bit long. Start checking at 15 mins.
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