LEAH MILLER’S RASPBERRY MUFFINS

By á-209

If using frozen berries, Leah says to use them while still frozen. I used fresh ones, but be sure to fold them in gently, as they squish easily.

Ingredients

• Crumble topping (optional):
• 2 cups whole wheat flour
• 1 cup brown sugar
• 1 tbsp baking powder
• 1 ⁄4 tsp kosher salt
• 2 eggs
• 1 cup skim milk
• 1 ⁄2 cup vegetable oil
• 1 tbsp lemon juice
• 1 cup fresh or frozen raspberries
• 1 ⁄3 cup all-purpose or whole wheat flour
• 1 ⁄4 cup sugar
• 1 ⁄4 tsp cinnamon
• 3 tbsp vegetable oil

Details

Servings 12

Preparation

Step 1

1. In a large bowl whisk together flour, brown sugar, baking powder and salt until well combined.
2. In another bowl whisk eggs with milk, oil and lemon juice.
3. Add wet ingredients to dry ingredients and quickly stir just until blended. Add raspberries and gently stir in.
4. Scoop batter (an ice cream scoop works especially well) into 12 oiled or sprayed muffin cups. If you are using the crumble, stir the flour, sugar and cinnamon together. Add oil and stir until completely moistened and forms crumbs. Sprinkle on muffins.
5. Bake in a preheated 400F oven for 20 to 25 minutes. Cool in pans 10 minutes and then cool on a rack.
Makes 12 large muffins, 20 mini muffins