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.
