BERRIED MEDLEY LEMON STREUSEL MUFFINS

Streusel Topping

1/4 cup melted butter
1/2 cup flour
2 tablespoons sugar
1-1/2 teaspoons finely shredded lemon peel

Muffins

2-1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1-1/3 cups sugar
1 tablespoon finely shredded lemon peel
1 egg
1 cup buttermilk
1/2 cup melted butter
1 tablespoon lemon juice
1-1/2 cups (about 6 ounces) frozen berry medley (strawberries, blackberries, blueberries, and red raspberries) slightly thawed
1 tablespoon flour

Preheat oven to 400 degrees.

Stir all streusel ingredients together in a small bowl to form, soft crumbly dough. Set aside.

Whisk dry muffin ingredients and lemon peel together in medium size bowl. In a separate medium bowl, combine all liquid ingredients. Add in dry ingredients and stir until almost fully incorporated.

Cut slightly thawed large berries in pieces. Leave small berries whole. Toss berries with 1 tablespoon flour to coat, then gently fold in dough, handling only enough to incorporate berries.

Line large muffin tin with paper muffin liners. Fill each muffin tin 1/4 inch from top. You will only use 9 out of 12 muffin holders. Fill empty muffin holders with water to 1/2 inch full.

Crumble streusel topping over each. Bake for 15 minutes, then reduce heat to 350 degrees and bake for another 10 minutes, or until lightly browned and muffin springs back when pressed lightly with fingertips. Cool for 5 minutes in muffin tin and then serve on platter.

Makes 9 large muffins.

Submitted by Barbara Hahn of Park Hills, Missouri.

© 2008 Karen Macinerney.com