Sunday, March 18, 2012

Decadent Raspberry Streusel Muffins

I'm going to take a sec to plug an awesome vegetarian cookbook. Vegetarian Cooking For Everyone by Deborah Madison is the best cookbook I own that I rarely ever use. Why don't I use it, you ask? There are too many awesome recipes. This, like, 700 page tome of vegetarian cooking is so comprehensive that I don't know where to start.

So big and beautiful, I don't know where to start. That's why I don't use it. Pathetic reason.

Need a recipe for pizza? This book has 16. Have only 5 minutes and like 6 different vegetables and you really, really want to make soup? there's a recipe in here to help you. Want to make mayonnaise? Pages 58, 59, 93 and 60.

Most recipes in this book are described in reasonable terms--two paragraphs or fewer--and the ingredients are the sort of foods that most vegetarians--nay, most humans--keep on hand.

Vegetarians will be blown away by this book. Blown away.

So, I pulled this book off my shelf today and made some raspberry streusel muffins. They are delicate and delicious, with a moist interior and a crunchy, crumbly topping. I used fresh raspberries rather than frozen, and that has made all the difference.

Raspberry Streusel Muffins, preparation time: approximately 45 minutes
Makes approximately 15 muffins.

Muffin Ingredients:

3/4 cup whole wheat white flour
1 3/4 cups all purpose pastry flour
2 t baking powder
1 t baking soda
1/2 t salt
3/4 cup packed light brown sugar
2 eggs
1 1/3 cups buttermilk
1/3 cup melted butter
1 /12 t vanilla extract
1 1/2 cup fresh raspberries

Streusel Ingredients:

1/4 cup light brown sugar
1/4 cup whole wheat white flour
1/4 cup oats
1/2 t grated nutmeg or ground cinnamon
4 T cold butter


Preheat oven 375 F. Combine dry ingredients for muffins in one bowl, wet ingredients in another bowl. Combine into a rough mixture; don't over mix. Stir in raspberries.

Combine streusel ingredients in blender or food processor and mix until crumby.

Fill greased muffin trays to the top with batter and sprinkle with streusel. Bake in oven for 25 minutes until brown and risen. Let cool somewhat before eating.

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