Raspberry Streusel Muffins |
|
 |
Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 16 |
|
Hearty yet light muffins, sweet enough while still letting the raspberries shine. Ingredients:
1/2 cup butter or 1/2 cup margarine, softened |
1/2 cup sugar |
1 egg |
1/2 cup sour cream |
1/2 cup milk |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 cup raspberries (fresh or frozen) |
1/4 cup all-purpose flour |
1/4 cup quick-cooking oats |
3 tablespoons sugar |
1/4 teaspoon ground cinnamon |
1/8 teaspoon salt |
3 tablespoons cold butter or 3 tablespoons margarine |
confectioners' sugar |
Directions:
1. In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg.
2. In a small bowl, mix sour cream, milk and vanilla.
3. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened.
4. Gently fold in raspberries.
5. Fill greased or paper-lined muffin cups two-thirds full.
6. Combine flour, oats, sugar, cinnamon and salt; mix well.
7. Cut in the butter until crumbly.
8. Sprinkle over muffins.
9. Bake at 400 degrees F for 18-22 minutes or until muffins test done.
10. Cool in pan 10 minutes before removing to a wire rack.
11. Dust with confectioners' sugar.
|
|