One fine morning in July we went looking for wild raspberries because we wanted to bake raspberry muffins.
They grow in a special spot close to us but to get there at that time of the year we had to fight our way through high grass.
Finn completely disappeared in the grass so I picked him up. Lenja and me were busy trampeling down a path through the wild field when we spotted the berry bushes.
All we could find though were five tiny raspberries.
Not enough to bake muffins so they quickly disappeared in our mouths. Delicious. And well worth struggling with the grass on a hot July morning.
When we arrived back home we decided to use frozen raspberries to bake the muffins.
But now that we can pick our autumn-fruiting garden variety every day we decided to bake them again. Yum!
Raspberry Muffins with Streusel
- 1 ½ cups flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ cup milk
- ½ cup butter (melted)
- 1 egg (beaten)
- 1 cup raspberries
- ¼ cup flour
- ¼ cup brown sugar
- ¼ cup oats
- 1 teaspoon cinnamon
- 2 tablespoons butter
Preheat oven to 375 F/ gas 5. Combine dry ingredients in one bowl and wet ingredients in another bowl. Pour wet ingredients into dry ingredients. Mix well.
Spoon about 1 tablespoon of batter into prepared muffin cups. Dived ½ of the raspberries between all the muffins. Top with remaining batter and finish with a layer of raspberries.
For the streusel combine all the ingredients and knead with your hands until you get moist crumbs.
Put streusel on top of the muffins and bake for 20 – 25 minutes.