Cinnamon Crunch Raspberry Muffins

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I am sharing a recipe for Cinnamon Crunch Raspberry Muffins. This recipe is from the 2008 Milk Calendar. Next time I bake these muffins I would substitute the lemon juice in the topping for butter. It will make the muffins crunchy. 


I just came back from a nice vacation in Louisiana, Victoria, Whistler and Vancouver. We did a cross country trip from Louisiana to Victoria, BC with my husband flying the S92 helicopter. We had a very good time and the views were incredible.


Cinnamon Crunch Raspberry Muffins

1 1/2 cups (375 ml) all-purpose flour
1 1/2 cups (375 ml) whole wheat flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
2/3 cup (160 ml) packed brown sugar
1 egg
1 1/2 cups (375 ml) Almond Breeze
1/4 cup (60 ml) butter
2 tbsp (30 ml) freshly squeezed lemon juice
2 tsp (10 ml) vanilla extract
2 cups (500 ml) fresh raspberries or
frozen raspberries

Topping:
1/3 cup (80 ml) packed brown sugar
1/3 cup (80 ml) quick-cooking rolled oats
1 tsp (5 ml) ground cinnamon
1 tbsp (15 ml) freshly squeezed lemon juice

Preheat oven to 375F. Line 12 muffin pans with paper liners.
To prepare topping mix in a bowl the sugar, oats, cinnamon and lemon juice.

In a bowl mix the flours, the baking powder, the baking soda and salt.

In another bowl, mix the sugar, egg, almond breeze, butter, lemon juice and vanilla extract.

Add the flour mix to the wet ingredients. Mix with a fork until the flour mix is well incorporated. Add the Raspberries. Gently mix. 

Spoon into the paper liners. Top each muffin with one teaspoon of the topping mix.

Bake at 375F between 25 to 30 minutes. Cool completely.