Raspberry Streusel Muffins

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 2 cups all-purpose flour
• 3/4 cup brown sugar, packed
• 1 tablespoon baking powder
• 1 1/3 cups raspberries, fresh or frozen (thawed)
• 1/2 cup grated apple, your choice
• 3 large eggs, fork-beaten
• 1/3 cup vegetable oil (canola can be used)
• 1/3 cup buttermilk (or reconstituted from powder)
• 1/3 cup all-purpose flour
• 3 tablespoons brown sugar, packed
• 1 teaspoon ground cinnamon
• 3 tablespoons margarine or 3 tablespoons butter, hard (not soft)

Recipe

• 1 mix the flour and the brown sugar amounts from the muffin mix recipe in a large bowl.
• 2 add baking powder; stir.
• 3 add raspberries and apple.
• 4 mix well.
• 5 combine eggs, oil and buttermilk in a small bowl.
• 6 add to raspberry mixture.
• 7 stir until just moistened.
• 8 do not overmix!
• 9 grease muffin tins with cooking spray and fill cups 3/4 full with the batter.
• 10 time to assemble the struesel topping.
• 11 combine flour and brown sugar in a small bowl (a different one than used earlier).
• 12 add cinnamon; stir.
• 13 cut in margarine until consistency of fine crumbs.
• 14 sprinkle each muffin tin cup with struesel topping.
• 15 bake in 375 degree f (190 degree c) oven for about 20 minutes until wooden toothpick inserted in centre of muffin comes out clean.
• 16 let stand in pan for 5 minutes before removing to a wire rack to cool.
• 17 serve warm or cold.