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Red Glare

Happy (belated) 4th of July! There is nothing like spending the 4th of July in Washington, DC and of all the times I’ve seen the National Fireworks they have never compared to those I saw last night from the amazing seats we scored!

I actually made these muffins a week ago but figured that these would be a good recipe for a lazy extended weekend, that and this is a great base recipe for any fruit you might have leftover from your picnic yesterday. Blueberries would work just as well, as would bananas or apples!
For the Muffins
– 3/4 cup milk
– 1/2 cup applesauce
– 2 cups flour
– 1/4 cup white sugar
– 1/4 cup granulated brown sugar
– 2tsp baking powder
– 1/4 tsp salt
– 1 cup fresh raspberries, halved
1. Heat oven to 400. Grease buttom of 12 muffin cups or line with baking cups. Or use one of those amazing silicone muffin pans
2. In a large bowl, beat milk and applesauce with a wire whisk until well mixed. Stir in flour, sugar, baking powder, and salt all at once just until flour is moistened (lumps are good). Fold in the raspberries and divide batter evenly among muffin cups.
3. Add the struesel topping as follows
For the Struesel topping
– 2tbsp butter
– 1/4 tsp cinnamon
– 1/4 cup white sugar
– 1/4 cup packed brown sugar
– dash of nutmeg (optional)
1. Place all the ingredients into a small bowl. Cut in the butter using two knives until crumbly. Divide evenly among the muffin cups.
2. Bake 25 minutes or until golden brown. Let stand 5 minutes and then remove from pan to wire rack. Serve warm!

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