RASPBERRY STREUSEL MUFFINS

 Muffins:

2 cups flour

1 cup sugar

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1 egg

4 tbsp margarine/butter, melted

1 cup buttermilk

1/2 tsp vanilla extract

1/4 tsp grated orange zest (optional)

1 cup whole fresh/frozen raspberries

Topping (if desired):

2 tbsp margarine/butter, chilled

2 tbsp flour

3 tbsp sugar

1/2 cup sliced almonds

Muffins:

Grease a 12 cup muffin pan.

Combine flour, sugar, baking powder, baking soda and salt.

Stir together egg, melted margarine/butter, buttermilk, vanilla and orange zest.

Stir into dry ingredients with raspberries until just combined.

Spoon into pan.

Top with almond mixture (if desired).

Bake in 400F oven until done, about 25 minutes. Makes 12 muffins.

Topping:

Cut chilled margarine/butter into flour and sugar until crumbly. Add nuts.

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