We had a visit from good friends yesterday. What a treat.
Clara and I thought it would be fun to make some pretty, raspberry studded, strusel topped muffins.
After a lot of Twister playing, tree climbing, dress up and chatter we all ate the muffins.
The kids loved them and because the recipe makes a lot, we all ate several.
Cinnamon Crunch Raspberry Muffins
Yield: 24 muffins
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour (I used spelt flour)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup packed brown sugar
1 1/2 cups milk
1/4 cup butter (I used olive oil)
2 tbsp freshly squeezed lemon juice
2 tsp vanilla extract
2 cups fresh raspberries
1/3 cup packed brown sugar
1/3 cup rolled oats or spelt flakes
1 tsp ground cinnamon
1 tbsp freshly squeezed lemon juice or orange juice
Preheat oven to 375 °Butter 12 nonstick muffin pans or line with paper liners.
In a bowl, combine sugar, oats, cinnamon and lemon juice; set aside.
In a large bowl, combine all-purpose and whole wheat flours, baking powder, baking soda and salt.
In another bowl, whisk together sugar, egg, milk, butter, lemon juice and vanilla extract. Pour over dry ingredients and sprinkle with raspberries; stir just until moistened.
Spoon into prepared muffin pan, smoothing tops; sprinkle evenly with topping. Bake for 20-25 min or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack to cool completely.