This Just In

I found the original recipe for these:

The other day from a link posted on Face Book.  I had some fresh ever bearing raspberries that my dad and I had picked the day before and wanted to make them using those.  I followed the recipe exactly, other than using raspberries instead of blueberries.  Oh my word…these are heavenly.  I made a double batch and got 40 muffins, which I handed out to friends, family and neighbors.  I also made a dozen with no streusel topping for those of us who are diabetic.

Come to Momma.

Raspberry Streusel Muffins (Adapted from Laura’s Best Recipes)

Yield:  12 muffins

Ingredients:

• 12 1/2 ounces – all purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• heavy pinch of salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 cup yogurt (I used Yoplait Custard Style Vanilla)
• 1 1/2 cups fresh ever bearing raspberries (You can use regular berries too, they’re just more tart.)
• vegetable spray, for muffin tins

Streusel Topping

• 1/4 cup all-purpose flour
• 4 TBSP butter, softened
• 2 TBSP sugar
• 2 TBSP brown sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 cup rolled oats

To make the topping: In a medium bowl, mix together the topping ingredients until crumbly.  Chill until ready to use.

Directions:

Preheat oven to 350 degrees.

In a large bowl sift together flour, baking soda, baking powder and salt.  Set aside.

In another large bowl, whisk together the sugar, oil, egg and yogurt.  Add the dry ingredients reserving 1 TBSP of the dry ingredients and toss with the raspberries.  Stir mixture for a count of 10.  Add 1 cup raspberries to mixture and stir 3 more times.  Reserve the 1/2 cup of raspberries.

Place muffin lines in the tin.  Using an ice cream scoop, fill the tins half full then sprinkle some streusel on top and fill until 3/4 full.  Sprinkle the remaining 1/2 cup of berries and a bit more streusel on top of muffins and press down lightly.  Place into the oven.  Bake for 20 to 25 minutes, rotating pan halfway through.  Remove from the oven and let cool.  Remove from the pans, serve and enjoy.

These muffins are best served the day they’re made in my opinion, but they aren’t bad the second day either, and they freeze well.

Enjoy!

S.

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