Saturday, July 18, 2009

Raspberry-Almond Muffins

Fresh berries are one of my favorite things, so when I came into possession of 2 clam shells of huge perfect berries I couldn't resist eating one or two or maybe half. Which left me short for the recipe I had intended to make. I did have enough left to make muffins.

This recipe is sort of an all-purpose muffin recipe that can be changed around for whatever berries you have. It's also good without the streusel topping.

For more great recipes check out Blessed With Grace's - Tempt My Tummy Tuesdays

Raspberry-Almond Muffins
10-12 muffins

1 3/4 cup all purpose flour
1/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1 tsp. almond ext.
3/4 cup milk
1/4 cup canola oil
1 cup berries

Grease or spray muffins cups and preheat oven to 375 F. Combine all the dry ingredients. Beat egg, milk, extract and oil. Add wet ingredients to dry and mix until moistened, don't over mix. Fold in berries until combined. Fill muffin cups 3/4 full. Top with streusel topping and bake for 20 minutes.

Streusel Topping

1/4 cup brown sugar
1/4 cup all purpose flour
1/4 cup sliced or slivered almonds
2 Tbls. margarine

Combine brown sugar and flour, cut in butter until combined and crumbly. Stir in almonds.



Ann said...

looks so moist and yumm!

Mary said...

These look really wonderful. The streusel topping takes the over the edge. A big thumbs up!

heartnsoulcooking said...

These look so YUMMY!!! I love to make muffins and have them for breakfast. I don't have one that calls for raspberries, so this one a keeper. THANKS!!!
If you have the time come by and check out my blog @ I have become a follower maybe you can do the same and follow my blog. Geri

Lisa@BlessedwithGrace said...

What a wonderful looking muffin recipe! Thanks for joining TMTT this week.

Brenda said...

Raspberries and almonds. . . decadent!