Directions:
- Preheat oven to 400 degrees.
- MUFFINS: Beat together the egg, milk, lemon zest and oil in a medium bowl.
- Mix together in a separate bowl the baking powder, white sugar, 1.5 cups sifted flour and 1/2 t. salt. Stir into the wet ingredients just until the dry ingredients are moist, about 8 rotations. Add raspberries; stir about 2-3 more times.
- Fill muffin cups about 2/3 full.
- STREUSEL TOPPING: Stir together the remaining flour, brown sugar, cinnamon and oatmeal. Cut in with a pastry blender the butter until the mixture resembles coarse crumbs.
- Sprinkle topping over each muffin.
- Bake 20-25 minutes. Remove from pan immediately. Makes about 12.
- NOTE: The key to making a truly tender muffin is in NOT overmixing your batter. Stir it as little as possible. It's OK if the batter is somewhat unevenly mixed; it corrects itself in baking. Sifting the dry ingredients lends to the light texture, so don't neglect this step, either. Use either a traditional sifter, or a mesh strainer to sift your ingredients.
- Try a Microplane grater for your lemon zest, or a Messermeister zester/channel tool. I find these to be the easiest way to get fresh zest from citrus. Use only the colorful exterior of the lemon- the white peel part adds only bitterness.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 825.93 Kcal (3458 kJ) | ||
| Calories from fat | 383.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.58g | 66% | |
|---|---|---|---|
| Cholesterol | 108.12mg | 36% | |
| Sodium | 424.92mg | 18% | |
| Potassium | 503.17mg | 11% | |
| Total Carbs | 102.04g | 34% | |
| Sugars | 30.81g | 123% | |
| Dietary Fiber | 4.66g | 19% | |
| Protein | 11.56g | 23% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2mg | 11% | |
| Calcium | 200.8mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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