Raspberry Streusel Muffins

  • Yield: 22-24 pieces

Ingredients

1 1/2cups All-purpose flour
3/4cup Granulated sugar
2teaspoons Baking Powder
1whole Egg
1/2cup Milk
1/3cup Butter, melted
1cup Raspberries, fresh or frozen
1/4cup Packed brown sugar (for topping)
1tablespoon All-Purpose flower (for topping)
1/4cup Almonds, sliced (for topping)
1tablespoon Butter, melted (for topping)

Instructions

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Fresh raspberries freeze very well. Wash them gently so that they maintain their delicate shape, then pat dry with a paper towel. Arrange them in a single layer on a baking sheet and place in the freezer. Once frozen, transfer the berries to a freezer bag, seal and date the bag. Return them to the freezer, where they will keep for up to 1 year.

There’s no need to thaw frozen raspberries before stirring them into the batter.

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1.           Muffins: In a large bowl, whisk together flour, sugar and baking powder. Set aside.

2.           In a medium bowl, whisk together egg, milk and butter. Stir into flour mixture until just blended. Gently stir in raspberries.

3.           Topping: In a small bowl, combine brown sugar, flour, almonds and butter.

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4.           If desired, place paper liners in wells. Fill each well with about 112 tbsp (22 mL) batter. Sprinkle about 1 tsp (5 mL) topping over the batter in each well. Bake for 5 to 7 minutes or until a tester inserted in the center of a muffin comes out clean. Transfer muffins to a wire rack to cool. Repeat with the remaining batter and topping.

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Store leftover muffins in an airtight container and plan to serve within a day or two. Or store in the freezer for up to 3 months.

 

Excerpted from 175 BEST BABYCAKES® CUPCAKE MAKER RECIPES by Kathy Moore & Roxanne Wyss © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

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Nutritional Info *per serving

  • Calories 105
  • Fat 3.8
  • Carbohydrate 16.3
  • Fiber 0.7
  • Protein 1.6