Modified raspberry muffins... :)

So, I was given a pint of raspberries and went on a whim of muffin-making. Raspberry muffins are pretty, and especially delicious when the berries are in season. 

This is a slightly modified recipe I got from allrecipes.com - I like messing around with recipes. I was slightly conservative with my "messing", since this was my first time working with the recipe. Next time I'd try modifying the amount of sugar and mess around with some different types of flour... maybe a bit more cinnamon, too. 

This recipe makes about 36 muffins. 

1 cup butter

1 cup cane sugar

2 eggs

1/2 cup sour cream, 1/2 cup plain yogurt

1 cup milk

2 tsp vanilla extract

3 1/2 cups King Arthur flour

1/2 cup ground flaxseed

1 tsp aluminum-free baking powder

1 tsp aluminum-free baking soda

1 tsp ground cinnamon

1/2 tsp sea salt

2 cups fresh raspberries (straight from the bushes!) :)

Streusel:

1/2 cup flour

1/2 cup regular oatmeal

1/4 cup cane sugar

1/2 tsp cinnamon

1/4 tsp sea salt

1/3 cup butter

Cream butter and sugar; beat in eggs. In another bowl, mix sour cream, milk and vanilla. 

Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture until just moistened (this was lots of fun).

Gently fold in raspberries.

Fill muffin cups 2/3 full.

Combine streusel ingredients until crumbly; sprinkle over muffins.

Bake at 400 degrees F for 18-22 minutes.

Cool in pan 10 minutes before removing.

Yum! 

By the way, Heidi (a blogger whose talents I hope to emulate someday!) at "Frantically Simple" just posted a recipe for homemade deoderant here. I'm going to make a 1/2 recipe - excited! :)