Ingredients
2 cups Daisy light sour cream (or 0% Greek yogurt)
1 cup canola oil
4 eggs
1 teaspoon vanilla
2 cups Domino granulated sugar
2 cups Gold Medal all purpose flour
2 cups whole wheat flour (or use all-purpose)
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
4 cups mixed berries of choice, fresh or frozen
¾ cup jam or jelly (nothing too runny!)
Instructions
Preheat oven to 350 degrees F and line 3 muffin pans with paper liners (or grease well).
In a large bowl, combine sour cream, oil, eggs and vanilla with a whisk. Stir in sugar until combined completely.
Add flours, baking powder, baking soda, and salt and stir just until combined. Fold in berries.
Spoon 1 tablespoon of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 1 teaspoon of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
Bake for 23-25 minutes, until golden brown, toothpick comes out clean and batter around berries appears set. Cool to room temperature and serve.
May be stored at room temperature for 2-3 days or frozen for 3-4 months
