Last weekend when we were supposed to go camping, I was tasked with the job of bringing breakfast items for our weekend away.
I whipped up a quick loaf of Chocolate Chip Pumpkin Bread, and I also tried out a new recipe for Raspberry Muffins. I figured between these two treats, granola bars and fruit we could all find something we liked that was healthy and delicious for breakfast!
Since we didn't go camping, I had these dozen muffins sitting in my kitchen (how. tragic.). I can most certainly assure you that they were good. I only ate
Raspberry Muffins with Cinnamon Streusel Topping
slightly altered from Better Homes & Garden Pink Edition Cookbook
Servings: 1 dozen
For the muffins:
- 1 3/4 c. all purpose flour
- 1/3 c. sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 egg, beaten
- 3/4 c. milk
- 1/4 c. cooking oil
- 3/4 c. fresh raspberries
- 1 recipe Streusel Topping (see below)
- Line a muffin pan with paper bake cups; set aside.
- In a medium bowl, combine all of your dry ingredients. Make a well in the center; set aside.
- In another bowl, combine your wet ingredients. Add this all at once to your flour mixture. Stir until moistened (batter should be lumpy). Carefully fold in your fresh raspberries.
- Spoon batter into prepared muffin cups, filling each about two-thirds full.
- Sprinkle streusel topping over muffin batter.
- Baking in a 400-degree oven for 18-20 minutes, or until a wooden toothpick inserted in centers comes out clean.
For the streusel topping:
- 3 TBSP all purpose flour
- 3 TBSP brown sugar
- 1/4 tsp. ground cinnamon