Emily Glover Recipe

Raspberry Struesel Muffins

By Emily Glover pursuit2health


Recipe Rating:
 1 Rating
Serves:
12-16
Prep Time:
Cook Time:

Emily's Story

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!

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)
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Directions Step-By-Step

1
For the struesel: In a medium bowl, combine all of the ingredients. Using clean hands, crumble it all together. Refrigerate until ready to use.
2
For the muffins: Make the buttermilk mixture by pouring milk atop vinegar and allowing this to rest.
3
Make the flax "egg" by combining the milled flaxseed with water.
4
In a large mixing bowl, combine the whole-wheat flour, sugar, baking soda, baking powder and salt.
5
In a smaller bowl, combine the buttermilk, flax egg and vanilla.
6
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.)
7
Pour the buttermilk mixture into the flour mixture in three sections, gently stirring after each new addition.
8
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.
9
Bake in a 350 degree oven for 20-25 minutes, until firm, lightly browned and a wooden skewer comes out clean.

About this Recipe

Course/Dish: Other Desserts, Muffins
Dietary Needs: Vegetarian
Other Tag: Healthy