Berry Cream Muffins

2C. Flour

1 C. Sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 C. frozen (or fresh) blueberries or raspberries

(if using frozen don't let them thaw)

2 eggs slightly beaten

1 C (8 oz) sour cream

1/2 C oil

1/2 tsp. vanilla

1. Combine flour, sugar, baking powder, soda and salt. Add berries and toss gently.

2. Combine eggs, sour cream, oil & vanilla; mix well. Stir into dry ingredients just until moistened.

3. Fill greased muffin tins 2/3 full.

4. Bake @ 400 for 18-22 minutes or until toothpick comes out clean.

Makes about 18 muffins.