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