Raspberry Streusel Muffins
Photography Courtesy American Heart Association
Featured In Spring 2024
Ingredients
Muffins
Nonstick cooking spray
1½ cups whole grain sorghum flour
1 teaspoon ground cinnamon
¾ teaspoon baking soda
¾ cup low-fat buttermilk
⅓ cup firmly packed light brown sugar
3 large egg whites
¼ cup canola or corn oil
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 cup fresh or frozen unsweetened raspberries, thawed if frozen
Streusel
2 tablespoons whole grain sorghum flour
2 tablespoons light brown sugar
2 tablespoons uncooked quick-cooking rolled oats
2 tablespoons chopped pecans
2 tablespoons light tub margarine
½ teaspoon ground cinnamon
Instructions
Muffins
- Preheat oven to 400°F. Lightly spray a 12-cup muffin pan with nonstick spray.
- In a large bowl stir sorghum flour, cinnamon, and baking soda.
- In a medium bowl whisk buttermilk, brown sugar, egg whites, oil, lemon zest, and vanilla. Stir into flour mixture until batter is just moistened and no flour is visible without overmixing. Spoon batter into muffin cups. Top each muffin with raspberries.
Streusel
- In a small bowl stir sorghum flour, brown sugar, oats, pecans, margarine, and cinnamon to reach the texture of coarse crumbs. Sprinkle over muffins, gently pushing into batter. Bake 16 minutes or until a wooden toothpick inserted in centers comes out clean.
- Transfer pan to a cooling rack. Let stand for 5 minutes. Carefully transfer muffins to rack. Let cool completely, about 20 minutes. Makes 12 muffins.
Recipe courtesy American Heart Association
