These muffins are amazing! The recipe called for Blueberries - which I have always used, but I didn't have any, but I did have frozen raspberries, so I thought I would try it and see what happened. They were wonderful! Here's the recipe.
2 cups bisuit/baking mix
3/4 cup plus 2 tablespoons sugar, divided
2 eggs
1 cup sour cream
1 cup fresh or frozen (drained) raspberries (or blueberries)
1. In a large bowl, combine the biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in raspberries (or blueberries)
2. Fill greased muffin cups 3/4 of the way full. Sprinkle with remaining sugar. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Cool and enjoy!
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