 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
I came up with this one to use all the fresh raspberries in my yard but so far I haven't met a berry that didn't work also! If you use larger berries like strawberries make sure you quarter them. I have tried this with milk, heavy cream, and light cream. I always get the best results with the light cream. Ingredients:
1 cup half-and-half or 1 cup light cream |
2 eggs |
1 teaspoon vanilla |
1/3 cup oil |
1 1/2 cups sugar |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 1/2 cups flour |
1/2 cup wheat germ |
1 cup raspberries or 1 cup favorite berries |
1/4 cup raw sugar |
nonstick cooking spray |
Directions:
1. Pre-heat oven to 400 degrees.
2. Spray 12-count muffin pan with non-stick cooking spray.
3. Combine half-and-half, eggs, vanilla, and sugar.
4. Stir until just blended.
5. Add oil.
6. Stir until blended.
7. In another bowl combine baking powder, salt, flour, and wheat germ.
8. Mix.
9. Add dry mix to wet all at once.
10. Stir until just blended.
11. Add raspberries, stir.
12. Pour into muffin pan filling cups 2/3's of the way full.
13. Sprinkle raw sugar over the tops.
14. Bake at 400 degrees for20 minutes or until toothpick stuck in the center comes out clean.
15. Enjoy!
|
|