Sour Cream Streusel Muffins -

from Lorna Turley

This recipe makes 18, regular sized, muffins.

Mix well with whippers:

8 oz. fat free sour cream

2 eggs

1 tsp. vanilla

3/4 cup vegetable oil

3/4 cup granulated sugar

1/2 cup dried fruit - reconstituted and then drained  (I use dried cherries or cranberries, but fresh is ok too.)

Add and mix briefly:

1 tabls. baking powder

2 cups flour

Combine the Streusel Topping:

1/3 cup brown sugar

1/4 tsp. cinnamon

3 tabls. melted margarine

1/2 cup chopped nuts

Fill regular sized, papered, muffin tins 2/3 full and then divide the Streusel Topping among each muffin. 

Bake at 360' for 14-20 minutes, or until a toothpick comes out clean.

These are best when eaten while still warm.