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Oregon Breakfast Recipe 

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


  • 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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