Berry Berry Good Streusel Ginger Muffins!


It all started with an impulse purchase of a Southern Living Almost Homemade magazine. Pictured on the cover was Lemonade Pie and the promise of the recipe on page 77 was too irresistable.

Up to now, I balked at the temptation to create an “almost homemade” recipe of my own and hate to admit giving in. Once you try my Berry Streusel Ginger Muffins I think you’ll agree, there might be something to this lazy cooking style rage. No berries on hand? No problem. Substitute dried cranberries instead of fresh raspberries in the recipe. If you are a ginger fan, these are the best muffins ever.

By the way, I haven’t tried Lemonade Pie yet. But on page 15 -- OMG! There’s a heavenly recipe for Blackberry Mojito Punch. The issue is on sale until July 13, 2012.

BERRY STREUSEL GINGER MUFFINS
Batter:
One 14 ounce boxed gingerbread mix
1 cup orange or apple juice
2 eggs
1/2 teaspoon baking powder


Topping:
1 tablespoon unsalted butter or margarine
2 tablespoons biscuit mix
2 tablespoons sugar
2 tablespoons raw quick oats
1 teaspoon ground ginger
1/4 cup chopped honey roasted pecans
1/2 cup fresh raspberries 

Start by making the streusel. Blend together butter, biscuit mix, sugar, quick oats, and ground ginger. Once streusel mix is nice and crumbly, toss in 1/4 cup honey roasted pecans and set aside. Keep berries separate.

Now it’s time for the muffin batter. Using one box of gingerbread mix. Add juice, eggs and baking powder. Thoroughly mix with a wooden spoon about two minutes until battter is smooth.

Evenly distribute batter into lined 12 piece muffin tin. Drop 3-4 berries on top of batter (do not mix in) sprinkle a generous tablespoon of streusel on top of the berries.

Bake 18-20 minutes in an oven preheated to 350 degree F. Let cool 5 minutes before removing from pan, cool another 10 minutes before serving to allow the flavors to mingle. Good warm or fully cooled to room temperature.

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