Raspberry Muffins with Streusel
Enjoy these tangy muffins during breakfast or as a quick morning pick-me-up.
Makes
Serving size
Ingredients
1 ⅓ cups flour plus ¼ cup flour, divided
1 ½ teaspoons baking powder
1 cup fresh or frozen raspberries
¼ cup plus 2 tablespoons margarine, divided
½ cup sugar
1 egg
½ cup liquid non-dairy creamer
¼ cup brown sugar
2 teaspoons cinnamon
Special Equipment
Muffin tin
Instructions
- Preheat oven to 375°F.
- Line 16 muffin cups.
- Mix 1 ⅓ cups flour and baking powder in a small bowl.
- Stir in raspberries.
- In a medium bowl, beat ¼ cup margarine with the sugar and egg.
- Blend in non-dairy creamer.
- Stir in flour mixture until just moistened.
- Spoon batter into muffin cups.
- In a small bowl, combine the remaining flour, brown sugar, cinnamon and margarine. Mix with a fork until crumbly, then sprinkle evenly over the muffin batter.
- Bake 15 to 18 minutes, or until the tops are lightly golden.
Cooking Tip
Switch up the berries in this recipe to one of your choosing: blueberries, cranberries, strawberries, etc.
Recipe contributed by Satellite Healthcare
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