I absolutely love raspberries! We try to get to the orchard at least once during the summer to pick a few quarts of these sweet gems. But at least once a year, my local grocery store will put these delicious things on sale for $1.00 a pack! It's a great time to stash a few in the freezer and make some delicious treats, like these muffins. They are simply scrumptious!
1/2 cup canola oil
1/2 cup granulated sugar
1 egg
1/2 cup light sour cream
1/2 cup milk
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen raspberries
Streusel:
1/4 cup flour
1/4 cup quick oats
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons cold butter
Preheat oven to 400 degrees. In a large mixing bowl, combine the canola oil and sugar. Stir until well combined. Beat in the egg. Mix the sour cream, milk, and vanilla in a small bowl. Combine dry ingredients together; stir into the sugar mixture alternately with the sour cream mixture just until moistened. Gently fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. For the streusel, combine flour, oats, sugar, cinnamon, and salt; mix well. Cut in the butter until crumbly. Sprinkle over the muffins. Bake for 18-22 minutes or until muffins test done. Cool in pan for 10 minutes. Remove muffins to wire rack to cool completely. Makes about 18
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