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RASPBERRY MUFFINS

Type of Recipe: Breads, Muffins and Pancakes

Difficulty: Easy

List of Ingredients:
2-1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. 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 Tbsp. lemon juice
1-1/2 cups (about 6 oz) whole frozen raspberries - do not thaw
1 Tbsp. flour

Streussel 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

Directions:
Adjust oven rack to middle position and preheat oven to 400 degrees. 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 degrees and bake for another 10 minutes, or until lightly browned and muffin springs back when pressed lightly with fingertip.

Source:
NABGA members Cindy and Frank Femling, Afton Applie Orchard, Hastings, MN. Visit www.aftonapple.com.

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