Ingredients

• 4 c. White Flour
• 2 c. Cane Sugar
• 2 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1 tsp. Iodized Salt
• 3 c. Thrive Raspberries (reconstituted)
• 4 tbsp. Whole Egg Powder
• 2 c. Thrive Sour Cream Powder with 1 c. Water
• 1 c Oil
• 1 tsp. Pure Vanilla Powder
• 2 tsp. Classic Lemonade Powder-seasonal

Directions

1. Pre-heat oven at 400 degrees
2. In a large bowl combine the first 5 ingredients.
3. Add berries and toss gently.
4. In another bowl, combine eggs, sour cream, oil and vanilla.
5. Mix well.
6. Stir into dry ingredients just until moistened.
7. Fill greased or paper lined muffin cups 2/3 full.
8. Bake for 20-25 minutes or until muffin tests done.
9. Yields about 24 standard size muffins.
10. NOTE: May add blueberries to this recipe as well. 1/2 raspberries and 1/2 blueberries