Country Crock Recipes

Berry Delight Muffins

2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1/2 cup Shedd's Spread Country Crock® Spread

1-1/3 cups PLUS 1 Tbsp. sugar, divided

2 eggs

1 container (8 oz.) sour cream

1 tsp. vanilla extract

1 cup fresh or frozen raspberries or cranberries or dried cranberries

1/8 tsp. ground cinnamon

1/8 tsp. ground nutmeg

Preheat oven to 400°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.

For batter, combine flour, baking powder and salt in medium bowl; set aside.

Beat Shedd's Spread Country Crock® Spread with 1-1/3 cups sugar until light and fluffy in large bowl, with electric mixer, about 1 minute. Beat in eggs, sour cream and vanilla until blended, scraping sides occasionally. Stir in flour mixture with spoon just until blended. Fold in raspberries.

For topping, combine remaining 1 tablespoon sugar, cinnamon and nutmeg. Evenly spoon batter into prepared muffin cups, then sprinkle with topping. Bake 25 minutes or until toothpick inserted in centers comes out clean. Remove from pan and cool completely on wire rack. Serve warm or at room temperature.