Raspberry Lemon Streusel Muffins
c/o Table for Two Blog
For the topping:
1/3 cup granulated sugar
3 tbsp. all-purpose flour
Zest of 1/2 a lemon
2 tbsp. unsalted butter, melted
For the muffins:
2 3/4 cups of all-purpose flour
1 tbsp. baking powder
1/2 cup of granulated sugar
1 egg
Juice of 1 lemon, plus enough milk to fill 1 cup
4 tbsp. canola oil
Zest of 1/2 a lemon
1 cup frozen or fresh raspberries
Directions
- Preheat the oven to 400 degrees. In a 12 cup muffin tin, line with muffin/cupcake liners or grease it with cooking spray.
- For the topping, in a small bowl, combine the sugar, flour, and lemon zest. Mix in the butter until the mixture is crumbly. Set aside.
- In a large bowl, sift the flour and baking powder together then mix in the sugar with a whisk. Set aside.
- In the bowl of a stand mixer with the paddle attachment, pour the egg, lemon juice/milk, lemon zest, and oil in. Turn it on low to lightly combine it. Slowly add in the flour mixture and mix quickly until just combined.
- Turn off the mixer and remove the bowl. Gently fold in the raspberries. It’s okay if they burst. It might turn your dough a bright raspberry color, that’s ok.
- Using a large cookie scoop, divide up the mixture into the muffin cups, filling them about 2/3 full.
- Divide up the crumb topping between the 12 muffins, sprinkling them on top and pressing lightly onto the muffin batter if needed.
- Bake 20-25 minutes, or until golden brown on top and firm in the center. Transfer to wire cooling rack to cool completely.
c/o Lauren's Latest
for the chips-
4 large Idaho Potatoes {Russets}
2 pints peanut oil
sea salt
4 large Idaho Potatoes {Russets}
2 pints peanut oil
sea salt
for the dip-
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup finely diced yellow onion
1/2 teaspoon dried dill
salt & pepper, to taste
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup finely diced yellow onion
1/2 teaspoon dried dill
salt & pepper, to taste
Directions
Wash whole potatoes. Using a mandoline or food processor, slice potatoes to be very thin and place into cold water to soak for 30 minutes.
In the mean time, make the dip by stirring all ingredients together. Refrigerate.
Heat peanut oil in large pot or dutch oven over medium to medium high heat.
Dry potato slices well. Divide into 4 batches and fry 1 batch at a time, stirring occasionally to cook evenly. {*See recipe notes} After 3-5 minutes, potatoes should be brown and looking a lot like chips. Drain with a slotted spoon and place onto paper towels. Sprinkle with sea salt immediately and repeat with remaining batches. Serve with cold dip.
Cinnamon Roll Dippers
Ingredients
1 package Crescent Creations1/2 cup butter, melted
1 1/4 cups brown sugar
1 1/2 teaspoons cinnamon
1 heaping cup powdered sugar
1 1/2 teaspoons vanilla
1/4 cup + 1 tablespoon heavy cream
1-2 teaspoons milk
Directions
1. Preheat the oven to 325 degrees.
2. Roll out the dough. In a bowl, combine butter, sugar, and cinnamon. Spread the cinnamon-butter-sugar mixture over the dough and roll it up into a log. Pinch the seam to seal. Diameter of the log will have to be about the width of a mini muffin tin, approximately 1 inch. Thin out the log if necessary by stretching it out with your hands.
3. Using thread or unwaxed floss, wrap around the log and tie a knot to cut slices, making the slices around 1/4 inch to 3/8 inch wide.
4. Place slices into well-greased mini muffin tin. Bake 12 to 16 minutes, until lightly golden. Let stand approximately 2 minutes before removing from the tin with a spoon.
5. To make the glaze, place powdered sugar in a medium bowl and whisk in the heavy cream and vanilla. Add milk one teaspoon at a time to achieve desired consistency. Pour into dipping bowls to serve.
