Raspberry Cream Muffins (Emlyn)

1 C raspberries (fresh or frozen)

1 C flour

1/2 C sugar

1 tsp baking powder

1 C sour cream

1/4 C canola oil

1 large egg

1 tsp vanilla extract

Preheat oven to 400 degrees. Spray or line a 12 cup muffin pan. Set washed raspberries aside. In a medium bowl, stir together flour, sugar and baking powder. In a small bowl, beat together sour cream, oil, vanilla and egg. Pour wet mixture over dry ingredients, stirring to combine with a wooden spoon. Note: dough will be very stiff. Put a little dough in the bottom of each of the muffin cups, then add the rasperries evenly divided, and the remainder of the dough evenly divided on top. Bake for 12-14 minutes or until a toothpick comes out clean. Place pan on a wire rack to cool for 5 minutes. Remove muffins from pan and continue cooling on wire rack.