Sunday, July 25, 2010

Raspberry Streusel Muffins


Its mid-July, raspberry season in my region of the Pacific Northwest, and this year I am terribly sad because the fabulous organic raspberries which I lovingly grew and tended the past five & a half years are now miles and miles away awaiting a new owner, and I am in a rental house longing for the joy of fresh picked raspberries every morning.  I comfort myself knowing that a few girlfriends are enjoying them with their family. Oh how I miss those berries and all the wonderful treats I've made with them....here's a sample of some of the creations my family and friends have enjoyed:

Raspberry Tea Cakes...
Raspberry Delight

Raspberry Cobbler
 Raspberry Tarte
 Raspberry Syrup

Raspberry Cheesecake
Raspberry Jam

Sigh...now for the reason I started this post... a moist muffin combining the tartness of raspberries with a delicious nutty streusel topping. 

This is a another recipe once made, then placed in my piles of cookbooks and recipe clippings never filed or categorized...thus lost in a wonderland of recipes hoping to be rediscovered. How many of you can relate?  (Ummm, this is where you post a comment on the blog and dialog with me.)

Here's what you need to begin:
  • 1 ½ cups flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ cup rice milk
  • ½ cup butter, melted
  • 1 egg, beaten
  • 1 cup whole raspberries, divided
***Streusel Topping***
  • ¼ cup pecan, chopped
  • ¼ cup brown sugar
  • ¼ cup flour
  • 2 tablespoons butter, melted
So let's get started:
  • In a large bowl, combine flour, sugar and baking powder.
  • In a small bowl, blend rice milk, butter and egg.
  • By hand stir rice milk mixture into flour mixture just until moistened.
  • Scoop one small PC scoop of batter (about 1 Tablespoon) into each of 12 muffin cups.
  • Divide half of the berries into the 12 cups on top of batter, about 2-4 raspberries per cup. Top raspberries with the remaining batter, about another PC scoop or so.
  • Top the batter with the remaining raspberries, 2-4 raspberries each cup.

  • For the topping, combine streusel ingredients until mixture resembles moist crumbs. Sprinkle on 1 Tablespoon per muffin.
  • Bake at 350 convection for 20 minutes (high altitude, so adjust to 375 standard, and about 25 minutes).
  • Let stand in muffin pan 5 minutes.
  • Cool on rack.


Here's hoping you'll find a berry patch nearby where you can pick your own and delight your family as well.

Happy Summer,  Laurie

2 comments:

Chris said...

I did end up making the muffins in my RV at East Lake this last weekend and they where a big hit even though I messed it up : ) Thanks for the post on FB so I looked at your blog !
Chris

joyfullytiredmom said...

Chris, I'm so glad your family enjoyed them!