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Fresh raspberries
are delicious in these cheerful muffins...
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1
cup
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MUFFINS:
all-purpose flour |
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½
cup |
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whole wheat flour |
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¼
cup |
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sugar |
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¼
cup |
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brown sugar, packed |
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2
tsp |
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baking powder |
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¼
tsp |
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salt |
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1
tsp |
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cinnamon |
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½
cup |
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milk |
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½
cup |
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butter, melted |
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1
large |
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egg,
beaten |
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1
cup |
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fresh or frozen raspberries (drain well)
STREUSEL TOPPING: |
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¼
cup |
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butter, slightly softened |
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½
cup |
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flour |
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½
tsp |
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cinnamon |
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1
cup |
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brown sugar, packed |
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1 |
Preheat oven
to 400 degrees. Prepare muffin tin with paper
liners, or grease muffin tin. |
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2 |
Mix together
dry ingredients. Add remaining ingredients up to and including the egg.
Carefully stir in raspberries. Pour batter into
muffin tin. |
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3 |
To prepare
streusel topping: Combine remaining ingredients
in food processor. Pulse to crumble. Top batter
with streusel. |
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4 |
Bake 15-20
minutes until toothpick inserted in center comes
out clean. |
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Servings: 12
COOKING TIPS:
*If you don't own a food processor, use a pastry
blender to prepare the topping. No pastry blender?
Use two knives in a criss-cross fashion to chop up the
butter and blend it in with the flour/sugar to make
crumbs.
*Try using mini-muffin tins too. |
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