Raspberry Streusel Muffins Jan Peterson
½ cup butter softened
¼ tsp salt
½ cup sugar
1 cup fresh or frozen raspberries
1 egg
¼ cup milk
½ tsp. baking powder
2 cups flour
½ tsp baking soda
½ cup sour cream
½ tsp. cinnamon
STREUSEL:
¼ cup quick cooking oats
¼ cup flour
1 teaspoon vanilla
¼ tsp. ground cinnamon
1/8 tsp. salt
3 Tbsp. cold butter
3 Tbsp. brown sugar
Cream butter and sugar until light and fluffy, beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients, stir into creamed mixture alternately with sour cream mixture just until moistened . Gently fold in raspberries. Fill greased or paper-lined muffin cups to 2/3 full. Combine, flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. (You can also use blueberries rather than raspberries.