Saturday, October 15, 2011

Raspberry Streusel Muffins

I'd been threatening to make a raspberry yogurt cake this week- but when Saturday rolled around and I still hadn't made it...muffins it was. This is a recipe that I got from The Silver Palate cookbook. I've revised it considerably. My version below uses less sugar, butter, and white flour. It makes 6 jumbo muffins.

1 c. all purpose flour
1/2 c. whole wheat flour
1/4 c. sugar (scant less)
1/4 c. packed dark brown sugar (scant less)
2 t. baking powder
1/4 t. salt
1 t. cinnamon
1 egg, lightly beaten
1/2 stick butter, melted
1/2 c. apple sauce
1/2 c. milk
1 1/4 c. raspberries (slightly frozen or frozen)

Streusel Topping:
3/4 c. chopped pecans
1/8 c. packed dark brown sugar

Preheat oven to 350. Mix the flour, sugar, brown sugar, baking powder, salt and cinnamon in a medium size bowl. Make a well in the center.

Place the egg, melted butter, applesauce and milk in the well. Stir with a wooden spoon until just combined. Gently stir in the berries. Fill each tin about 3/4 full. (12 regular or 6 jumbo)

Sprinkle the streusel evenly over the muffins. Bake them until nicely browned and firm for 20-25 minutes.

**Very nice and easy to make.

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