| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins, Breads |
12 |
Muffins |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1/2 |
c |
Brown sugar |
| 1/2 |
ts |
Cinnamon |
|
|
Pinch of salt |
| 2/3 |
c |
Flour |
| 1/2 |
c |
Butter, softened |
| 2/3 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Milk |
| 1 3/4 |
c |
Flour |
| 2 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Strawberries, firm, ripe, hulled and roughly chopped |
INSTRUCTIONS
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@snowcrest.net on Mar 13, 1999
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