Raspberry Streusel Muffins

Golden brown muffins with soft and sweet crumble topping.

• Ready In: 50 mins
• Yields: 12 muffins

Ingredients

• MUFFIN MIX

• 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)

• STREUSEL TOPPING

• 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)

Directions

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.