Raspberry Streusel Muffins
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Raspberries||1 Cup (16 tbs) (Fresh Or Frozen)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Quick cooking oats||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Cold butter/Margarine||3 Tablespoon|
|Confectioners sugar||1 Tablespoon|
In a mixing bowl, 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 two-thirds full.
Combine flour, oats, sugar, cinnamon and salt; mix well.
Cut in the butter until crumbly.
Sprinkle over muffins.
Bake at 400° for 18-22 minutes or until muffins test done.
Cool in pan 10 minutes before removing to a wire rack.
Dust with confectioners' sugar.