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Raspberry Streusel Muffins Recipe
|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|
Serving size: Complete recipe
Calories 3352 Calories from Fat 1450
% Daily Value*
Total Fat 165 g254%
Saturated Fat 98.6 g493.2%
Trans Fat 0 g
Cholesterol 621.2 mg
Sodium 2094.8 mg87.3%
Total Carbohydrates 428 g142.8%
Dietary Fiber 22.4 g89.7%
Sugars 178 g
Protein 49 g98.3%
Vitamin A 100.4% Vitamin C 68%
Calcium 63.8% Iron 92.4%
*Based on a 2000 Calorie diet
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.