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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A treat for breakfast or tea that can be made year-round with fresh or frozen raspberries. The streusel ingredients make much more streusel than you will need so you can cut it down. I make it all and put the extra streusel in the freezer and then I have streusel whenever I need it. I usually just mix up the streusel in a bowl and work in the butter with my fingertips. I also only get 10 muffins out of this but I have a tendency to really fill up my muffin cups. Ingredients:
1 cup packed brown sugar |
1/2 cup flour |
1/4 cup butter |
1/2 teaspoon cinnamon |
1 cup flour |
1/2 cup whole wheat flour |
2 teaspoons baking powder |
1 teaspoon cinnamon |
1/4 teaspoon salt |
1/4 cup sugar |
1/4 cup packed brown sugar |
1/2 cup milk |
1/2 cup butter, softened |
1 egg, lightly beaten |
1 cup fresh raspberries or 1 cup drained frozen raspberries |
Directions:
1. For streusel: Pulse 1 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon in a food processor until crumbly.
2. For Muffins: Preheat oven to 400ยบ.
3. Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well.
4. Stir in the 1/4 cup sugar and 1/4 cup brown sugar.
5. Add the milk, 1/2 c butter and egg to the flour mixture and stir until just moistened.
6. Fold in the raspberries being careful not to break up the berries too much.
7. Spoon the batter into paper-lined muffin cups and sprinkle with the streusel.
8. Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.
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