Raspberry Struesel Muffins

Recipe Rating:	1 Rating5
Categories:	Other Desserts, Muffins, Vegetarian, Healthy
Serves:	12-16
Prep Time:	20 Min
Cook Time:	25 Min

Ingredients

STRUESEL TOPPING
1/3 c	brown sugar, firmly packed
1/3 c	whole-wheat pastry flour
1/4 tsp	cinnamon
3 Tbsp	buttery spread (such as smart balance)
1/3 c	walnuts, chopped
pinch	salt
MUFFINS
2 c	whole-wheat pastry flour
3/4 c	sugar
1/2 tsp	baking soda
1/2 tsp	baking powder
1/2 tsp	salt
3/4 c	almond milk
3/4 tsp	vinegar
1 Tbsp	milled flaxseed
3 Tbsp	water
1 tsp	vanilla
1 c	raspberries (fresh or frozen)

Pinched by EasiGoodCookin, and 105 more.

Emily Glover

Full Flavored

Lawrence, KS (pop. 87,643)

pursuit2health

Member Since Feb 2012

Emily's Notes:

I love the raspberries in these muffins, but it's the struesel topping that really takes them over the top. I suggest these for breakfasts, snacks and desserts!

Directions

For the struesel: In a medium bowl, combine all of the ingredients. Using clean hands, crumble it all together. Refrigerate until ready to use.

For the muffins: Make the buttermilk mixture by pouring milk atop vinegar and allowing this to rest.

Make the flax "egg" by combining the milled flaxseed with water.

In a large mixing bowl, combine the whole-wheat flour, sugar, baking soda, baking powder and salt.

In a smaller bowl, combine the buttermilk, flax egg and vanilla.

Fold in the raspberries. (This coating of flour prevents them from sinking to the bottom of the muffins, but may tint the muffins. Fold in the raspberries at the end if you don't want to muffins to be slightly pink.)

Pour the buttermilk mixture into the flour mixture in three sections, gently stirring after each new addition.

Either grease a cupcake pan or line it with cupcake liners. Fill each slot two-thirds way with batter. Top each with ~1 T of the struesel topping.

Bake in a 350 degree oven for 20-25 minutes, until firm, lightly browned and a wooden skewer comes out clean.