1/2 cup butter, softened
1/2 cup sugar
1 large egg
2 cups flour, unsifted
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon 1/2 cup milk
1/2 cup sour cream 1 tsp vanilla extract
1 cup raspberries (fresh or drained frozen)
STREUSEL TOPPING
Blend w/pastry blender:
1/2 C flour
1/2 C quick oats
1/3 C sugar
1/2 tsp cinnamon
1/8 tsp salt
Cut in 6 tablespoons butter. Blend until coarse.
Prepare streusel topping. Set aside.
Grease 12 3-inch muffin pan cups.
Heat oven to 400 degrees.
In large bowl, w/electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until well blended.
In medium bowl, combine flour and other dry ingredients.
In small bowl, combine milk, sour cream and vanilla.
Add flour mixture to butter mixture alternately with milk mixture, beating just until batter is combined.
Gently fold in raspberries.
Spoon batter into muffin cups; sprinkle tops generously with streusel topping.
Bake 20-25 minutes. Cool 5 minutes; sprinkle w/confectioners sugar.
Recipe from my Aunt Vicki... she's also done a variation by substituting the sour cream with raspberry yogurt.
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