Strawberry Streusel Muffins |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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STRAWBERRY STREUSEL MUFFINS This recipe came from an estate sale. I obtained it when I purchased the family collection from the O’Dell Estate in Fate, Texas in 1997. Ingredients:
1/4 cup slivered almonds |
1/4 cup firmly packed brown sugar |
3 tablespoons all purpose flour divided |
2 tablespoons butter |
1/2 cup uncooked regular oats |
2 cups all purpose flour |
1/2 cup granulated sugar |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2 teaspoons grated lemon rind |
3/4 cup buttermilk |
1/4 cup vegetable oil |
1 large egg |
1-1/2 cups fresh strawberries chopped |
Directions:
1. Pulse almonds until chopped then add brown sugar and 1 tablespoon flour.
2. Process 5 seconds then add butter and pulse until mixture is crumbly.
3. Stir in oats and set aside.
4. Combine 2 cups flour and next 5 ingredients in a large bowl.
5. Make a well in center of mixture then whisk buttermilk, oil and egg.
6. Add to flour mixture stirring just until moistened.
7. Toss strawberries with remaining 2 tablespoons flour then gently fold into batter.
8. Spoon batter into greased muffin pans and fill two-thirds full.
9. Sprinkle batter with oat mixture then bake 15 minutes at 400.
10. Remove immediately from pans and cool on wire racks.
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