Yield: 22 to 24 mini muffins
In a large bowl, whisk together flour, sugar and baking powder. Set aside. In a medium bowl, whisk together egg, milk and butter. Stir into flour mixture until just blended. Gently stir in raspberries.
In a small bowl, combine brown sugar, flour, almonds and butter. If desired, place paper liners in wells. Fill each well with about 11⁄2 tablespoons (22 millilitres) batter. Sprinkle about one teaspoon (five millilitres) topping over the batter in each well.
Bake for 10 to 12 minutes at 190 C (375 F) in a mini muffin pan or until a tester, inserted in the centre, comes out clean. Transfer muffins to a wire rack to cool. Repeat with the remaining batter and topping.
Fresh raspberries freeze very well. Wash them gently so that they maintain their delicate shape, then pat dry with a paper towel. Arrange them in a single layer on a baking sheet and place in the freezer. Once frozen, transfer the berries to a freezer bag, seal and date the bag. Return them to the freezer, where they will keep for up to one year. There’s no need to thaw frozen raspberries before stirring them into the batter. Store leftover muffins in an airtight container and plan to serve within a day or two. Or store in the freezer for up to three months.
The original recipe contained baking instructions for use with Babycakes Cupcake Maker. Revised instructions are also from the authors.
This recipe is reprinted with permission from the book 175 Best Babycakes Cupcake Maker Recipesby Kathy Moore and Roxanne Wyss. This book is available through Robert Rose. www.robertrose.ca
11⁄2 cups all-purpose flour 375 ml
3⁄4 cup granulated sugar 175 ml
2 tsp. baking powder 10 ml
1 egg 1
1⁄2 cup milk 125 ml
1⁄3 cup butter, melted 75 ml
1 cup fresh or frozen raspberries 250 ml
1⁄4 cup packed brown sugar 60 ml
1 tbsp. all-purpose flour 15 ml
1⁄4 cup sliced almonds 60 ml
1 tbsp. butter, melted 15 ml