Raspberry Orange Muffins

You can't go wrong with muffins.  In our home they are always greeted with cheers and quick requests to "eat one now".  I've started making them in big batches {this recipe is easily doubled} and freezing them so anyone can grab one for a snack, toss on into their lunch box, or eat as a quick breakfast as we run out the door.  To freeze, simply wrap each muffin individually in plastic wrap, then store in a labeled freezer bag.  When you are ready to eat, just unwrap and pop into the microwave for a few seconds til warm.

Raspberry Orange Muffins
Total time:40 minutes        oven: 350         makes:18-24

These muffins are a perfect combination of sweet and tart, with a fantastic crunch from a oatmeal crumble topping. They are adapted from a muffin base recipe of my great-grandmother's...so you can't go wrong.

Here's what you need:

1/2 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups flour, divided
1/4 cup milk
1 1/2 cups raspberries (fresh or frozen) dusted in about 1 tablespoon flour
zest of one orange (about a tablespoon)

{for crumble topping}
1/4 cup butter, melted
1 cup rolled oats
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon cinnamon

1. In the bowl of a mixer, cream together shortening and sugars.  Mix in eggs, vanilla, baking powder, baking soda and salt.
2. Add one cup of the flour, mixing until combined.  Mix in the milk, then add the remaining cup of flour.  Mix until just combined.
3. Add the orange zest and flour dusted raspberries, mixing by hand until well distributed.
4. Divide into paper lined muffin tins, set aside.
5. For topping, combine the melted butter, oats, sugars and cinnamon in a small bowl.  Stir with a fork until well combined.  Sprinkle evenly over
each muffin top.
6. Bake at 350 degrees, for 15-20 minutes or until tested done.  Cool completely and enjoy!