Raspberry apple streusel muffins
12 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| ½ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | MOTT'S Regular or Natural Apple Sauce |
| ½ | cup | Oil |
| 1 | teaspoon | Grated lemon peel |
| 2 | Eggs | |
| 1 | cup | Fresh or frozen raspberries |
| ⅓ | cup | Sugar |
| ¼ | cup | Flour |
| 2 | tablespoons | Margarine or butter |
Directions
TOPPING
Heat oven to 400F. Grease bottoms only of 12 muffin cups or line with paper baking cups. In large bowl, combine flour, sugar, baking powder, baking soda and salt; mix well. In small bowl, combine apple sauce, oil, lemon peel and eggs; blend well. Add to dry ingredients; stir just until ingredients are moistened. Carefully fold in raspberries. Fill prepared muffin cups ¾ full. In small bowl, combine all topping ingredients. Sprinkle over batter. Bake at 400F for 18 to 20 minutes or until light brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm.
from MOTT'S Apple Sauce Recipe Collection posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 08-16-94 Submitted By GAIL SHIPP On 08-03-95