Cold Weather: The Perfect Excuse for Baking.
So, were you one of those people who just had to run to the store for milk and bread before the big freeze last-this week? Not me. I went straight for the good stuff—snacks, steaks, ribs & kraut ingredients, and chicken pot pie.
There’s enough food in my pantry and freezer to last three or four months. I could easily feed a small pack of marathon runners—especially when it comes to pasta, every shape imaginable. And yet, the minute a big storm is headed our way, I still feel the urge to go grocery shopping.
All the years I catered, I never once ran short on butter, sugar, flour, or fruit ad I knew I could always bake something. So when the ice hit, I had plenty of raspberries and blackberries on hand—and nowhere I needed to go. Which made it the perfect morning to bake up a batch of my favorite muffins for breakfast.
And don’t you just love a streusel topping that stays crunchy instead of melting into the batter? If so, this is the recipe for you and I hope if you give it a try you will leave a note below. Happy baking!
BLAST FROM THE PAST: My very first post in June of 2009 was this Jalapeno Blue Cheese Spread. It was a beautiful served in one of my colorful margarita glasses.
Ingredients ready for a quick mix-up.
All the dry ingredients plus the orange zest.
After adding the liquid ingredients and mixing, gently fold in the berries.
The streusel topping should be crumbly not gooey. If gooey add a little more flour and sugar.
Fill paper lined muffin tins a bout 3/4 full.
Top with 1-2 tablespoons of streusel topping.
Couldn’t resist adding some butter to the hot-out-of-the-oven muffin.
Streusel Topped Raspberry-Blackberry Muffin
Ingredients
- 2 c. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. sugar
- 2 eggs room temperature
- 3/4 c. Half & Half
- 1/4 c. oil
- 4 Tbsp. melted btter
- 1 tsp. vanilla extract
- zest of one orange
- 1 1/2 c. mixed raspberry and blackberries
- Streusel topping:
- 6 oz. butter melted
- 1 c. flour*
- 1/2 c. sugar*
- 1/2 tsp. cinnamon
- 1/4 tsp baking soda
- 1/4 tsp. salt
Instructions
- In a large mixing bowl add the flour, sugar, salt and baking powder. I another bowl/cup mix the eggs, Half & Hal, oil, melted butter, vanilla extract and lemon zest.
- Add the liquid ingrdients to the dry ingredients and stir just enough to mix. Stir in the berries trying ot to break up. I did cut my blackberries in half beause they were really larhe.
- Make the streusel topping. Mix all the ingredients* for the topping until crumbly. If it is too gooey or wet I add a little more flour and sugar.
- Line muffin pans with paper liners and fill about 3/4 full with batter. This will mae about 14-16 muffins. Top with about 2 tablespoons streusel mix and bake at 350° for 20-25 minutes.
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