Raspberry Lemon Streusel
Muffins
Makes 9 large or 12 standard size
Streusel Topping
-
1/4 cup melted butter or margarine
-
1/2 cup all purpose flour
-
2 Tablespoons sugar
-
1-1/2 teaspoons finely shredded lemon
peel
Muffins
-
2-1/2 cups all purpose flour
-
2 teaspoons baking powder
-
1 teaspoon baking soda
-
1-1/3 cup sugar
-
1 Tablespoon finely shredded lemon peel
-
1 egg
-
1 cup buttermilk
-
1/2 cup melted butter or margarine
-
1 Tablespoons lemon juice
-
1-1/2 cups (about 6 oz) whole frozen
raspberries - do not thaw
-
1 Tablespoon flour
Adjust oven rack to middle position and
preheat oven to 400°. Stir all streusel ingredients together
to form soft, crumbly dough. Set aside.
Whisk dry muffin ingredients and lemon
peel together. In a separate bowl, combine all liquid
ingredients. Add in dry ingredients and stir until almost
fully incorporated. Toss frozen raspberries with flour to
coat, then gently fold into dough, handling only enough to
incorporate berries. Using paper muffin cup liners, fill
each cup until 1/4” from top. Crumble streusel topping over
each.
Bake for 15 minutes, then reduce heat to
350° and bake for another 10 minutes, or until lightly
browned and muffin springs back when pressed lightly with
fingertip.
NUTRITIONAL ANALYSIS - (margarine used
for analysis) 334 calories per standard muffin: 5g Protein;
12g Fat; 52g Carbohydrate; 4mg Vitamin C; 67mg Calcium;
311mg Sodium; 18mg Cholesterol; 1g Fiber
Recipe from
Oregon
Raspberry & Blackberry Commission Home Page
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