BLUEBERRY-RASPBERRY STRUDEL MUFFINS or CAKE

BLUEBERRY-RASPBERRY STRUDEL MUFFINS or CAKE SOURCE: adapted from Company’s Coming BY: Taydra Riley Preheat oven to 350°F. Line 12 (2½-inch) muffin cups with paper liners or spray the pan with cooking oil. Strudel Topping: In a small bowl, mix together: Cut in with a pastry blender: ⅓ cup all-purpose flour ⅓ cup packed brown sugar 1 tsp cinnamon ¼ cup butter Set aside until batter is ready in pan. Muffins: In a medium bowl , beat: Stir in: 2 eggs ¾ cup milk ¼ cup sunflower seed oil In a large bowl, combine well together: Add and toss gently to coat: 2 cups all-purpose flour ½ cup granulated sugar 3 tsp [1tbsp] baking powder ½ tsp salt 1 cup of blueberries & raspberries, fresh Make a well in the center of the dry ingredients, and pour in the wet ingredients. Stir quickly to moisten. Batter will be lumpy. Spoon batter into muffin pans. Sprinkle strudel mixture generously over the batter. Bake for 15 to 20 minutes, or until a wooden pick inserted in center is clean when removed. FoodNotes: 1. May use cranberries instead of blueberries or raspberries. 2. May bake in a 9” tube pan rather than muffin pans. Bake for 50 to 60 minutes or until cake begins to shrink away from the sides of the pan. Cool about 30 minutes before removing from the pan. Turn right side up.