Raspberry Sour Cream Just-Add-Water Muffin Mix

These may be the best muffins you've ever found. They're loaded with raspberry baking bits to give you a ton of fresh, bright, sweet raspberry flavor. The raspberry bits melt in the oven to create bright splashes of color. The sour cream background pairs with the tart raspberries perfectly. 

"I make mine in a 9x9-inch pan and they turn out delicious." -- Jeff Haug

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Your questions. Everything you wanted to know about muffins.

• What's the difference between these and the strawberry muffins? These look-alike muffins use a very similar formula. The raspberry ones are made with dried sour cream, and the strawberry ones are made with sweet milk.
• I noticed in the pictures that you're not using paper liners. Why is that?  You can use paper liners. You'll get taller, prettier muffins if you don't.
• Will they stick? Will I have trouble getting them out of the pan? Use a nonstick pan and grease the cavities well. Loosen them with a soft spatula with a flexible tip. And timing helps.  Let them cool for just a minute or two and get them out. If you let them cool too much, the sugar in the batter, which melts in the oven, will set like concrete. Better to get them out of the pan too soon than too late.
• These are big, high-domed muffins. Care to share your secret? It takes some experimenting, but there are three essentials: It takes a lot of batter to make a bigger muffin. The batter has to be thick so that it rises instead of spreads. Both the heat and the leavening have to be right. 
• What if mine don't rise like that? Check the heat of your oven. A lot of the rise comes from the steam.
• Twelve big muffins, we won't eat them all right away. How do I store them?  Let them cool and then freeze them. Store them frozen in a plastic bag.
• How do I thaw them? Don't put them in the oven; that dries them out. You can let them thaw on the counter, but I like to thaw them in the microwave so that they are warm--an instant breakfast treat.  
• Are they as good after being frozen? Pretty close. I don't think you can tell the difference, especially warm. And It's sure nice to have an instant muffin that you can grab and run.
• What can you tell me about the fruit bits? They're cousins to chocolate chips. Chocolate chips are drops, and these are cut. They melt the same in the oven.
• I've never seen them in the grocery store. Can I buy them? They are imported and hard to get. When we have plenty of inventory, we package and sell them. They cost more than we like, but we figure they're worth it. 
• Is there anything else I should know about these muffins? They are not cupcakes; they're muffins. They are made with quick oats. They're soft and wholesome, but they're not cake-like.

Dennis Weaver

Try these. You and your family will be delighted--the best muffins they've ever had.

Ingredients: Variety Muffin Mix (Enriched Wheat Flour (Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cinnamon Chips, Sugar, Partially Hydrogenated Vegetable Oil (Soybean and/or Cottonseed Oil), Quick Oats, Dry Whey, Dry Whole Egg, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Wheat Starch, Artificial Flavor, Corn Starch, Silicon Dioxide), Natural and Artificial Flavor, and Cinnamon. This product contains wheat, milk, eggs, and soy and may contain traces of nuts. Contains a bioengineered food ingredient.