Raspberry Streusel Muffins

​Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch.
Makes 16 servings.

Low Sodium Recipe

Nutritional Analysis:

Sodium   111 mg
Protein   2 g
Potassium   56 mg
Phosphorus   69 mg
Calcium   70 mg
Calories   138 kcal
Fat   6 g
Water   50 g
Carbohydrates   19 g

Ingredients:
  • 1 1/3 cups flour
  • ​​1 1/2 teaspoons baking powder
  • ​1 cup fresh or frozen raspberries
  • ​​1/4 cup margarine
  • ​1/2 cup sugar
  • 1 egg
  • ​1/2 cup liquid non-dairy creamer
  • ​1/4 cup brown sugar
  • ​​1/4 cup flour
  • 2 tablespoons margarine
  • 2 teaspoons cinnamon

Directions:

1. Preheat oven to 375°F. Line 16 muffin cups with paper liners. Mix 1 1/3 cups flour and baking powder in a small bowl.

2. Stir in raspberries. In a medium bowl, beat 1/4 cup margarine with sugar and egg. Blend in creamer. Stir in flour mixture, just until moistened. Spoon into 16 muffin cups.

3. In a small bowl, mix brown sugar, 1/4 cup flour, 2 tablespoons margarine and cinnamon. Sprinkle over muffins.

4. Bake 15 to 18 minutes.