Lemon Berry Streusel Muffins |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
From my food preservation group. I always have some sort of berries in the freezer! Ingredients:
1/4 cup butter or 1/4 cup margarine, melted |
1/2 cup all-purpose flour |
2 tablespoons sugar |
1 1/2 teaspoons finely grated lemon zest |
2 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 1/4 cups sugar |
2 tablespoons finely shredded lemon zest |
1 egg |
1 cup buttermilk |
1/2 cup butter or 1/2 cup margarine, melted |
1 tablespoon lemon juice |
1 1/2 cups frozen berries (any kind, coated with 1 tbsp flour) |
Directions:
1. Preheat oven to 400 degrees F. Line muffin cups with paper liners.
2. In a bowl mix together butter, flour, sugar and zest. Set aside.
3. In a large bowl combine flour, baking powder, baking soda, sugar and lemon zest.
4. In another bowl whisk together egg, buttermilk, melted butter and lemon juice. Add to dry ingredients, stirring just until moistened and blended. Fold on fruit.
5. Spoon batter into prepared muffin tin, filling cups 2/3 full.
6. Crumble reserved topping over tops. Bake in the preheated oven for 20 minutes or until lightly browned.
|
|