How’s that for a claim?!
This week I made the most delicious raspberry oat muffins. Seriously, they were awesome! I never knew I liked raspberries so much. I think the secret to their great flavour was the addition of sour cream. It was suggested to me that I could probably substitute yogurt to reduce the fat content, but there is no way that I’m going to mess with perfection.
My only tip is to watch how long you leave the muffins in the pan to cool. Following the baking method of another muffin recipe, I used paper muffin cups then left the muffins in the pan to cool for almost 10 minutes. When I took them out a number of the muffins had small burnt spots. I just picked them off, but next time I won’t wait so long.
So go ahead a try these yourself. You won’t be disappointed!