Raspberry Orange MuffinsDriscoll's 10 muffins |  |
| 1 package (6-ounce) Driscoll’s Raspberries 1-3/4 cups all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup sour cream 1/2 cup packed brown sugar 1/4 cup canola oil 1 tablespoon grated orange zest 1/4 cup orange juice 1 large egg Preheat oven to 375ºF. Line a muffin tin with 10 paper liners or coat with cooking spray. Rinse and drain berries. Pat dry with paper towel. Stir together flour, baking powder and baking soda in a small bowl. Combine sour cream, brown sugar, oil, zest, juice and egg in a large bowl. Stir in flour until partially moistened. Add raspberries and stir gently until evenly mixed. Do not over-stir. Divide batter evenly between muffin cups, filling each about 3/4 full. Bake 20 minutes until golden brown and pick inserted comes out clean. Cool in pan 5 minutes. Serve warm or remove to wire rack to cool completely. |