Sour Cream-Raspberry Muffins
Source: Midwest Living
Let muffins cool on a wire rack. Store cooled muffins in an airtight container in the refrigerator for up to 3 days. To reheat, wrap muffins in foil. Heat in a 350°F oven for 12 to 15 minutes or until heated through.
216 calories; fat 10g; cholesterol 52mg; saturated fat 6g; carbohydrates 29g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 15g; protein 3g; vitamin a 291.5IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; folate 36.3mcg; vitamin b12 0.1mcg; sodium 298mg; potassium 69mg; calcium 50.5mg; iron 1.1mg.