Irish Soda Muffins

I made this for St Patty's dinner last week, and Lara requested that I post it. This a really good every day muffin too, I love the flavor that the sour cream gives. Remember this recipe only yield 6, so you might have to double or triple it. Enjoy!

I got this from Taste of Home magazine Fed/Mar 2007 issue

Irish Soda Muffins

1 cup plus 2 tablespoons all purpose flour
1/4 cup plus 1 teaspoon sugar divided
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 tablespoons vegetable oil
2 tablespoons beaten egg
1/3 cup raisins

In a small bowl, combine the flour, 1/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk the sour cream, oil and egg; stir into dry ingredients just until moistened. Fold in raisins.

Fill six greased or paper-lined muffin cups half full. Sprinkle with remaining sugar. Bake at 400 degrees for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve Warm. Yield: 6 Muffins.