Fruit Explosion Muffins
Ingredients
- 2 cups light sour cream
- 1 cup canola oil
- 4 large eggs
- 1 tsp. vanilla extract
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1-½ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 4 cups fresh mixed berries, strawberries, blue berries, black berries, etc., your choice
- ¾ cup jam or jelly, your choice
Instructions
- Pre-heat oven to 350°F.
- Line muffin pans with paper liners or grease well.
- In a large bowl, whisk together sour cream, oil, eggs and vanilla; add in sugar until combined completely.
- Add flours, baking powder, baking soda, and salt; stir until combined; carefully fold in berries.
- Spoon 1 tablespoon of batter into the bottom of each liner, spreading it out to cover the bottom completely.
- Top with 1 teaspoon of jam and cover with remaining batter; about one heaping tablespoon per muffin cup, covering the jam with the batter.
- Place in oven and bake for 23 – 25 minutes, until light golden brown, toothpick comes out clean and batter around berries appears cooked.
- Cool to room temperature and serve.
Notes
Muffins can be stored at room temperature for 2 – 3 days or frozen for 3 – 4 months.
