Friday, September 2, 2011

Raspberry Streusel Muffins

By: Cindy
The raspberry recipe that I tried was for raspberry muffins. Living in the country my grocery store has a very limited amount of produce so I had to buy frozen raspberries. This recipe was quick and easy and didn't require a lot of ingredients.  I thought it tasted really soft and I liked the consistency of the muffin.  I think more raspberries could have been added to the batter and other berries would be good in this recipe too.  I gave out some muffins to the girls at the local library and they loved them. 

Happy baking!

Raspberry Streusel Muffins
1 3/4 cups all-purpose flour, divided
2 t baking powder
1/2 cup sugar
1 large egg, lightly beaten
1/2 c milk
1/2 c butter, melted
1 c frozen unsweetened raspberries
2 T butter or margarine, melted
1/4 c chopped pecans
1/4 c firmly packed brown sugar

Combine 1 1/4 cups flour, baking powder, and sugar in a large bowl; make a well in the center of mixture.
Combine egg, milk, and 1/2 cup butter; add to dry ingredients, stirring just until moistened.  Fold in raspberries.  Spoon into greased muffin pans, filling two-thirds full.
Combine remaining 1/4 cup flour, 2 tablespoons butter, pecans, and brown sugar; sprinkle over muffins.
Bake at 375 for 20 to 25 minutes.  Remove from pans immediately. Yield: 1 dozen
recipe from Southern Living Annual Recipes Cookbook 20th Anniversary Edition

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