raspberry crumble muffins
Perfect for raspberry season.unknown source
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 cup granulated sugar
- one large egg
- 1/2 cup milk
- 6 tablespoons butter, melted and divided
- 1 cup frozen raspberries
- 1 tablespoon flour
- 1/4 cup sliced almonds, chopped
- 1/4 cup firmly packed light brown sugar
1preheat oven to 350°. Mix the first three ingredients in a large bowl.
2Whisk together egg, milk, and 5 tablespoons butter. Add to dry ingredients, stirring just until moistened. Gently stir in raspberries.
3Spoon batter evenly into a lightly greased muffin pan, filling two thirds full.
4Stir together remaining 1 tablespoon melted butter, 1 tablespoon flour, almonds, and Brown sugar; sprinkle evenly over batter in muffin pan.
5Bake at 350° for 25 to 28 minutes or until golden. Makes one dozen.
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