1 stick oleo
1 cup sour cream - 12 oz.
2 large eggs
1 teaspoon vanilla
2 cups all purpose flour
1 tablespoon baking powder
1/2 cup brown sugar (heaping)
1/2 cup Craisins - Raisins - Fresh Cranberries - Blueberries
1/4 cup peanut butter chips (heaping)
1/4 chocolate chips (heaping)
Heat oven to 400F and prepare muffin pan with liners. Sift flour, baking powder
and salt. Add brown sugar and softened oleo. Add dried or fresh fruit, peanut butter chips
and chocolate chips. Add sour cream to 4 cup measuring container and eggs and vanilla.
mix well in cup and add to dry mixture in bowl bringing sides in to liquid center. Do not over mix. The batter will be very thick so spoon into paper liners and divide equally
scraping sides off mixing bowl. Add cake sprinkles lightly to top of each filled cup.
Bake muffins until golden brown and are firm to the touch. About 20 minutes. Let cool
for 10 minutes before serving.