1 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup sour cream
1/3 cup butter, melted
3/4 cup milk
1 cup fresh/frozen raspberries
3/4 cup peeled and diced cooking apple
Topping
1/3 cup all-purpose flour
3 tablespoons packed brown sugar
1/4 teaspoon allspice
3 tablespoons cold butter (or hard margarine)
Measure first four ingredients into a large bowl. Stir. Make a well in centre.
Combine next four ingredients in medium bowl. Add to well.
Add raspberries and apple. Stir until just moistened. Fill 12 greased muffin cups full.
Topping: Combine flour, brown sugar and allspice in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle on batter. Bake at 375F for 25 minutes or until wooden toothpick inserted in centre comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 12 muffins.
Side Note: I had leftover batter with this recipe. Could use the leftover batter to make a batch of mini muffins. If making mini muffins reduce the cooking time to about 15-17 minutes.
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