Saturday, July 23, 2011

Raspberry Streusel Muffins -- posted by Jessica

Ingredients:

1 1/2 c flour
1/4 c sugar
1/4 c packed brown sugar
2 tsp baking pwd
1 tsp cinnamon
1/4 tsp salt
1 egg
1/4 c plus 2 Tb milk
2 Tb butter melted (vegetable oil works too)
1 1/4 c raspberries (if frozen, do not thaw)
Topping:
1/4 c chopped pecans
1/4 c packed brown sugar
2 Tb flour
1 tsp cinnamon
1 tsp grated lemon peel
1 Tb butter, melted
Glaze:
1/4 c pwd sugar
1 1/2 tsp lemon juice

Combine 1st 6 ingredients in bowl. Combine egg, milk and butter and lemon peel. Stir into dry ingredients just until moist. Fold in raspberries. Fill greased or paper lined muffin cups 3/4 full.
Combine topping ingredients; spring 1 Tb on each muffin. Bake at 350 for 18-22 min or till done. Cool 5 min then remove to wire rack. Combine glaze ingredients and drizzle over warm muffins.

Yield 12 muffins

*I only got 11 muffins; maybe because my raspberries were large. Next time I may cut them in half  so they spread out in the batter more. Also, I didn't have any nuts for the topping (I think almonds would be really good) so I used oats in place of the pecans in the streusel and it turned out well!

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