Raspberry-Almond Muffins

• 1-3/4 cup Flour
• 1/3 cups Sugar
• 1/4 teaspoons Salt
• 2 teaspoons Baking Poweder
• 1 whole Egg, Beaten
• 1 teaspoon Almond Extract
• 3/4 cups Milk
• 1/4 cups Canola Oil
• 1 cup Raspberries
• 1/4 cups Flour (for Streusel)
• 1/4 cups Brown Sugar (for Streusel)
• 2 Tablespoons Cold Butter (for Streusel)
• 1/4 cups Almonds, Sliced Or Slivered (for Streusel)

1. Grease or spray muffins cups and preheat oven to 375 F. Combine flour, sugar, baking powder and salt. In a small bowl beat egg then add milk, extract and oil. Whisk to combine. Add wet ingredients to dry and mix until moistened, but don't over mix. Fold in berries until combined. Fill muffin cups 3/4 full. Top with streusel topping and bake for 20 minutes.
2. Streusel Topping
3. Combine brown sugar and flour, then cut in butter until combined and crumbly. Stir in almonds.

flour, sugar, ubc, baking poweder, egg, almond extract, milk, ubc, raspberries, ubc, ubc, butter, ubc

Taken from tastykitchen.com/recipes/breads/raspberry-almond-muffins/ (may not work)