Wednesday, June 2, 2010

No Raspberry for these...

Summer is unofficially here in the northeast, and it such a pleasure to be able to buy fresh, local produce again in the farmer’s markets.  Although I try to eat a healthy, protein breakfast in the morning, it does get boring eating the same thing every morning, and as a treat I like to make muffins or other breakfast foods with fresh berries.  These muffins are moist, sweet and full of raspberries, but would be equally good with blueberries.  The streusel topping adds some additional richness (and sugar, I know).  All in all, they are worthy of a break from more nutritionally minded breakfast fare.

Raspberry Streusel Muffins from the Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins

Batter:
1 ½ cups unbleached all-purpose flour
¼ cup granulated sugar
¼ cup dark brown sugar
2 teaspoons baking powder
¼ teaspoons salt
1 teaspoon ground cinnamon
1 egg, lightly beaten
4 ounces unsalted butter, melted
½ cup mil
1 ¼ cups fresh raspberries
1 teaspoon grated lemon zest

Streusel Topping
½ cup chopped pecans
½ cup packed dark brown sugar
¼ cup all purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
2 tablespoons unsalted butter, melted

Glaze
½ cup confectioner’s sugar
1 tablespoon fresh lemon juice

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
To make the batter, sift the flour, granulated sugar, brown sugar, baking powder, salt and cinnamon together into a medium-sized bowl and make a well in the center.  Place the egg, melted butter and milk in the well. Stir with a wooden spoon until the ingredients are just combined.  Quickly stir in the raspberries and lemon zest.  Fill each muffin cup ¾ full with batter.

To make the streusel topping, combine the pecans, brown sugar, flour, cinnamon and lemon zest in a small bowl.  Pour in the melted butter and stir to combine.  Sprinkle this mixture evenly over the top of each muffin.  Bake until nicely browned and firm, 20 to 25 minutes.

To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins. ((post by Susan))

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