Raspberry-Sour Cream Muffins

Here is another muffin recipe to add to the cache you are collecting.

• 1  1/2 cups brown sugar
• 2/3 cup Crisco Oil
• 1 large egg
• 1 tsp. almond flavouring
• 1 generous cup sour cream
• 1 tsp. baking soda
• pinch of salt
• 2  1/4 cups flour
• 1  1/2 cups raspberries
• 1/2 cup chopped pecans ( or pistachios for a pretty contrast in colours)

Preheat oven to 325 degrees. Beat the brown sugar, oil, egg,  almond flavoring and sour cream well to combine.

Sift the dry ingredients and slowly add to the creamed mixture, but do not over mix.  Fold in the raspberries and pecans.

Bake in texas size muffin pans that have been sprayed with Pam for 20-25 minutes.

While hot, ice the tops with cream cheese icing and let it melt and run down the sides. This way you get the taste of sweet but not thick like a cake.