Raspberry Streusel Muffins
INGREDIENTS:
1/2 cup butter or
margarine, softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh raspberries
STREUSEL:
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons cold butter or margarine
confectioners' sugar
DIRECTIONS:
In a mixing bowl,
cream butter and sugar until light and fluffy; beat
in egg. In a small bowl, mix sour cream, milk and
vanilla. Combine dry ingredients; stir into creamed
mixture alternately with sour cream mixture just
until moistened. Gently fold in raspberries. Fill
greased or paper-lined muffin cups two-thirds full.
Combine flour, oats, sugar, cinnamon and salt; mix
well. Cut in the butter until crumbly. Sprinkle over
muffins. Bake at 400 degrees F for 18-22 minutes or
until muffins test done. Cool in pan 10 minutes
before removing.
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