Monday, October 19, 2009

Raspberry Streusel Muffins


* 1/2 cup butter or margarine, softened
* 1/2 cup sugar
* 1 egg
* 1/2 cup sour cream
* 1 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 or frozen raspberries
* 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


1. 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 to a wire rack. Dust win confectioners' sugar.


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