2 cups     All purpose flour
1 tsp        Baking Powder
½ tsp       Baking Soda
½ tsp       Salt
¼ tsp      Ground cinnamon

½ cup     Butter, softened
2/3 cup   Granulated sugar
2              Large eggs
½ cup     Sour cream
1 tsp       Vanilla

1 cup     Coarsely chopped  raspberries

Measure first five ingredients in bowl.  Stir well.

Beat butter and sugar in medium bowl.  Beat in eggs, one at a time.  Add sour cream and vanilla. Beat to mix.  Add flour mixture.  Stir just until moistened.

Fold in raspberries.  Fill greased muffin cups almost full.  Bake at 350ºF. for 30 to 35 minutes until golden.  Let stand 10 minutes.  Remove from pan and cool on rack.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.