Glazed Raspberry Streusel Muffins Recipe
Yield: 6 lg.muffinsRecipe by luhu.jp
Ingredients:
1/4 cup: Plain yogurt,
1/3 cup: Sugar,
1: Egg,
2 1/3 cup: All-purpose flour,
1 tbsp: + 1 tsp. baking powder,
1/2 tsp: Salt,
1 cup: Skim milk,
1 1/2 tsp: Vanilla extract,
1 1/2 cup: Fresh red raspberries,
1/4 cup: Sugar,
1/4 cup: All-purpose flour,
2 tsp: Ground cinnamon,
1 tbsp: Margarine,
GLAZE
3 tbsp: Lemon juice,
1 cup: Powdered sugar,
Directions:
Cream yogurt and 1/3 c. sugar together, beating at medium speed with
an electric mixer until light and fluffy. Add egg, beating well.
Combine the flour, baking powder and salt. Add to creamed mixture
alternately with milk,, stirring well after each addition. Stir in
vanilla extract and fold in raspberries.
Spoon batter into greased muffin pan, filling two-thirds full.
Combine the sugar, flour, cinnamon and margarine with a pastry blender
until mixture resembles crumbs.
Sprinkle on top of muffin batter. Bake at 375 F. for 25 to 30
minutes or until golden brown. Remove from pans immediately and cool
on wire rack.
Combine ingredients for glaze. When muffins are cool, drizzle glaze
on top.
Recipe developed by Laura McLaughlin of Gainesville, FL, who won the
grand prize in the healthful bread and dessert category of the
National High School Recipe Contest, sponsored by Johnson & Wales
University and The American Cancer Society. McLaughlin won a
four-year tuition scholarship to Johnson & Wales, worth about
$39,000. In "The (Elizabethtown, KY) News-Enterprise," 05/05/94. Pg.
2D. Posted by Cathy Harned. Submitted By MARK DRAKE On 08-02-95
Source from luhu.jp
an electric mixer until light and fluffy. Add egg, beating well.
Combine the flour, baking powder and salt. Add to creamed mixture
alternately with milk,, stirring well after each addition. Stir in
vanilla extract and fold in raspberries.
Spoon batter into greased muffin pan, filling two-thirds full.
Combine the sugar, flour, cinnamon and margarine with a pastry blender
until mixture resembles crumbs.
Sprinkle on top of muffin batter. Bake at 375 F. for 25 to 30
minutes or until golden brown. Remove from pans immediately and cool
on wire rack.
Combine ingredients for glaze. When muffins are cool, drizzle glaze
on top.
Recipe developed by Laura McLaughlin of Gainesville, FL, who won the
grand prize in the healthful bread and dessert category of the
National High School Recipe Contest, sponsored by Johnson & Wales
University and The American Cancer Society. McLaughlin won a
four-year tuition scholarship to Johnson & Wales, worth about
$39,000. In "The (Elizabethtown, KY) News-Enterprise," 05/05/94. Pg.
2D. Posted by Cathy Harned. Submitted By MARK DRAKE On 08-02-95
Source from luhu.jp