Frozen Raspberry Streusel Muffins

Filed Under: Food and Drink, Recipes

I have about two gallons of frozen raspberries left after my rather unfortunate foray into the world of stupidly restrictive diets.

I don’t use raspberries. I don’t really eat raspberries. Raspberries will stain just about anything so I don’t particularly like for the kids to eat raspberries. Because of all those factors, the raspberries hang out in my freezer and take up space.

So I made muffins.

Frozen Raspberry Streusel Muffins

Preheat oven to 375°.

1 1/2 c. flour
1/2 c. sugar
1/2 tsp salt
1 tsp vanilla
2 tsp. baking powder
1/2 c. milk
1/2 c. butter, melted
1 egg, beaten
some frozen unsweetened raspberries
cupcake liners

Mix up your dry ingredients. In a separate bowl,  mix the milk, butter and egg. Stir into dry ingredients until smooth. The batter will be thick.

Yummy, Yummy Streusel

1/4 c. brown sugar
~ 1/2 c. flour
2 tbsp. softened

Rinse out the bowl you mixed the wet ingredients in so you don’t dirty too many dishes. Combine streusel ingredients. Start with 1/4 cup flour and then slowly add in more flour until pea sized yummy, yummy streusel is formed.

Spoon about 1 tablespoon of batter into muffin cup. Sprinkle in some frozen raspberries. Since mine were frozen in a giant brick, I slammed mine to the floor a couple of times. Needless to say, I wasn’t left with many whole berries. I sprinkled enough berry parts that the top of the batter was lightly covered. Add some more batter–maybe 1/2 tablespoon–and attempt to cover the berries; it’s not a big deal if you can’t. Sprinkle on more berries. Top with streusel mixture.

Bake at 375 degrees 20 to 25 minutes. I had to bake mine for 28 minutes but my oven sucks. I considered mine done when a toothpick came out pretty clean.

They’re good warm. They’re good cold. Pretty much they rock all around and you should give them a chance.

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