RASPBERRY MUFFINS

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Raspberry Muffins image

A treat for breakfast or tea that can be made year-round with fresh or frozen raspberries. The streusel ingredients make much more streusel than you will need so you can cut it down. I make it all and put the extra streusel in the freezer and then I have streusel whenever I need it. I usually just mix up the streusel in a bowl and work in the butter with my fingertips. I also only get 10 muffins out of this but I have a tendency to really fill up my muffin cups.

Provided by Lvs2Cook

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup packed brown sugar
1/2 cup flour
1/4 cup butter
1/2 teaspoon cinnamon
1 cup flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup milk
1/2 cup butter, softened
1 egg, lightly beaten
1 cup fresh raspberries or 1 cup drained frozen raspberries

Steps:

  • For streusel: Pulse 1 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon in a food processor until crumbly.
  • For Muffins: Preheat oven to 400ยบ.
  • Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well.
  • Stir in the 1/4 cup sugar and 1/4 cup brown sugar.
  • Add the milk, 1/2 c butter and egg to the flour mixture and stir until just moistened.
  • Fold in the raspberries being careful not to break up the berries too much.
  • Spoon the batter into paper-lined muffin cups and sprinkle with the streusel.
  • Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.

Nutrition Facts : Calories 297.2, Fat 12.6, SaturatedFat 7.7, Cholesterol 49.5, Sodium 211.2, Carbohydrate 44.2, Fiber 1.9, Sugar 26.8, Protein 3.4

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