Raspberry Almond Strudel Breakfast muffins

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Fall berries are the best berries!  Our raspberry bushes are loving the cooler weather and much needed rain of late!  The bushes are PACKED with fruit.  So I have created a muffin to celebrate!  Here is the recipe for you to try at home.  P.S……extra muffins make an excellent bread pudding!

Raspberry Almond Strudel Breakfast Muffins:

2 cups all-purpose flour
3 tsp baking powder
1/4 c sugar
1/2 tsp salt
1 c orange juice (or milk)1 egg, beaten
1/4 c veggie oil
1/2 tsp almond extract
1 c fresh raspberries

Topping:

1/4 c flour
1/4 c brown sugar
1/4 c oats
4 tbsp butter, firm room temp

Preheat oven to 400 F (200 C)
Muffin tin, paper lined, bake 20 to 25 minutes or until golden brown

  1. Combine all dry ingredients in a large bowl.  In a smaller bowl combine orange juice (or milk), beaten egg, veggie oil and almond extract.  Add to dry ingredients and stir until just blended.  Add raspberries and carefully fold in.  Fill muffin cups three-quarters full and cover with the strudel topping.
  2. Strudel Topping:
    Place dry ingredients in a bowl, cut in butter and mix with hands until all ingredients are fully covered (keep it lumpy).