1cupfresh or frozen unsweetened raspberriesthawed if frozen
STREUSEL
2tablespoonswhole grain sorghum flour
2tablespoonslight brown sugar
2tablespoonsuncooked quick-cooking rolled oats
2tablespoonschopped pecans
2tablespoonslight tub margarine
½teaspoonground cinnamon
Instructions
To make 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.
To make 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.