Yield: 12 muffins
Prep Time: 15 min
Cook Time: 20 min
1 3/4 cups all-purpose flour
1/4 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/4 cup vegetable or canola oil
3/4 cup buttermilk (lowfat is okay)
2 tablespoons sour cream
1 teaspoon vanilla extract
1 3/4 cups halved fresh raspberries, divided (about 1 pint)
2 tablespoons granulated white sugar
1. Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
3. In a separate bowl, whisk together the eggs, oil, buttermilk, sour cream and vanilla. Add to the dry ingredients, stirring just until moistened. Gently stir in 1 1/2 cups raspberries.
4. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Add the remaining 1/4 cup halved raspberries to the tops of the batter. Sprinkle sugar on top of each. Bake 20 to 25 minutes, or until golden and a toothpick inserted into the center of a muffin comes out clean. Serve warm!
Source: RecipeBoy.com (Adapted from Bread for Breakfast)