posted by Mai 02-28-102 12:18 PM
Raspberry Streusel Bread or Muffins
1/2 cup flour
1/2 cup quick oats
1/3 cup sugar
1/2 tsp. cinnamon
1/8 tsp. salt
6 T. butter
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup milk
1/2 cup sour cream
1 tsp. vanilla extract
1 cup fresh or drained thawed frozen raspberries
Heat the oven to 400*F. Grease twelve 3-inch muffin-pan cups or one 9x5 loaf pan.
Prepare the Streusel Topping: In a medium-size bowl, combine flour, oats, sugar, cinnamon, salt. With a pastry blender or 2 knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs. Briefly rub the mixture between your fingers to blend in the butter. Set aside.
In a large bowl, with an electric mixer on medium speed, beat the 1/2 cup butter and 1/2 cup sugar until light and fluffy. Add the egg, beating until well mixed.
In a medium-size bowl, combine the flour, baking powder, baking soda, cinnamon and salt. In a small bowl, combine the milk, sour cream and vanilla. With the mixer on low speed, and beginning and ending with the flour mixture, alternately beat the flour mixture and the milk into the butter mixture just until combined. Gently fold in the raspberries.
Divide the batter among the prepare muffin-pan cups, filling each about 2/3 full, or pour batter into loaf pan. Generously sprinkle the streusel topping over the muffins or loaf. (Any remaining streusel topping can be frozen and used to top pies, baked fruit, or other muffins.)
Bake the muffins 20 to 25 minutes, the loaf 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans on a wire rack 5 minutes. Remove from the pans.
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