Raspberry Muffins

My family likes to eat breakfast for dinner. And on those days that I am super busy, muffins and scrambled eggs are an easy, quick meal I can prepare with the help of my kids. We have a lot of recipes for muffins and we also use boxed mixes if I can get a great deal on them. (We only like these because of the crumb topping that comes in them. But I mastered the crumb topping with these. I may never spend money on boxed mixes again!) We make blueberry quite often but I wanted to try something new. So I combined a couple different recipes to come up with these.

Raspberry Muffins

1 egg
1/2 c. milk
1/4 c. salad oil
1 1/2 c. all-purpose flour
1/2 c. sugar
2 t. baking powder
1/2 t. salt
1/2 c. frozen raspberries thawed and drained

Preheat the oven to 400 degrees F. Grease the bottom of a 12-cup muffin pan. In large bowl, beat egg and stir in the milk and oil. Add flour, sugar, baking powder and salt. Stir just until moistened. Gently fold in the raspberries.



Fill muffin cups 3/4 full.



Prepare crumb topping. Top batter with about 1-1 1/2 t. crumb topping.



Bake 20-25 minutes. Serve warm immediately.



Crumb Topping

1/2 c. flour
3-4 T. brown sugar
2-3 T. butter, softened to room temperature

Combine all ingredients in small mixing bowl. With a fork, gently mix until it is crumbly and yet sticks together if pressed. Sprinkle on top of muffins or breads.

Tips:

-You can use applesauce in place of the oil. Use the same amount. If your applesauce is sweetened, you may want to decrease the amount of sugar.
-My kids love the topping, so if you think you may need extra to appease the kids in your family, you may want to make more.
-Try other berries, blackberries, blueberries, cherries, strawberries. Anything would be great. Mix it up and no one will complain that you are having muffins again!
-I save the juice from the berries. We add it to a fruit smoothie (recipe to come) when we are ready to eat. Or you can hold onto it for another recipe.