RED RASPBERRY MUFFINS

Before beginning set oven to 350 degrees and be sure oven rack is in the center of the oven.
Grease only the bottoms of a 12-cup muffin pan or line cups with paper liners; set aside.

Batter:
3/4 cup butter
1 cup granulated sugar
2 large eggs, beaten with a fork
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cup all-purpose flour
3/4 cup white whole-wheat flour
1/2 cup milk
1/2 cup seedless raspberry jam
1 cup fresh raspberries (may substitute frozen)

Place butter in a glass measuring cup and microwave to melt; set on counter to cool to room temperature.

Place sugar in a large mixing bowl and mix in the beaten eggs. Add the baking powder, cinnamon, and salt; mix thoroughly.

When butter has cooled enough not to cook the eggs, stir into the mixture.

Mix in one cup of the flour then the milk, mixing in. Mix in the remaining flours and mix until incorporated. Stir in the jam. Give mixture a good stir to be sure everything is combined. Gently stir in the raspberries.

Fill muffin cups 3/4 full with the batter. If you have batter remaining, grease the bottom of a mini-loaf pan and put batter there to make a tea-loaf.

Mix the following crumb topping. Crumble the topping over the muffins and bake at 375 degrees for 25 to 30 minutes or until muffins test done with a wooden pick is inserted in the center.

CRUMB TOPPING:
1/2 granulated sugar
1/2 tsp ground cinnamon
1/3 cup white whole-wheat flour
1/4 cup butter, softened

In a small bowl, combine the sugar, cinnamon, and flour. Add softened butter and cut into the sugar mixture  until crumbly.

Set muffin pan on a wire rack to cool some before removing the muffins.

These muffins are delicious served warm but you can intensify the raspberry flavor by storing in an airtight container overnight.

file photo for reference only