Strawberry streusel muffins
12 Muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| ½ | cup | Brown sugar |
| ½ | teaspoon | Cinnamon |
| Pinch of salt | ||
| ⅔ | cup | Flour |
| ½ | cup | Butter, softened |
| ⅔ | cup | Sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| ¾ | cup | Milk |
| 1¾ | cup | Flour |
| 2½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 1½ | cup | Strawberries, firm, ripe, hulled and roughly chopped |
Directions
LORELI AGUDA
STREUSEL TOPPING
MUFFINS
STREUSEL: Cream together butter and brown sugar until smooth. Add cinnamon and salt; mix until blended. Add flour and mix with fingertips or pastry blender just until crumbly. Streusel can be made in advance and refrigerated up to a week.
Preheat oven to 375~. Grease or line muffin tins with paper cups. Cream together butter and sugar until light and smooth. Add eggs, vanilla, and milk. Lightly beat until smooth. In another bowl, combine flour, baking powder and salt. Add to liquid ingredients and stir just until flour disappears. Gently stir in berries. Spoon into muffin cups and sprinkle tops with streusel. Bake about 25 minutes, or until a tester comes out clean.
From Totally Muffins Cookbook, received from my secret pal, January 1996.
Posted to MM-Recipes Digest V4 #9 by rpearson@... on Mar 13, 1999