2) Combine flour, baking powder, cinnamon and salt in large bowl at medium speed for 2 to 3 minutes, or until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Alternately add flour mix and sour cream, beating well after each addition. Gently stir in raspberries. Spoon evenly into prepared muffin cups. Top with prepared Streusel Topping.
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