August 16th, 2016
From Fix-It and Forget-It Baking with Your Slow Cooker by Phyllis Good.
Beat butter and sugar together in good-sized bowl until light and creamy. Add egg and beat until well blended.
In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and salt.
In another bowl, combine milk, sour cream, and vanilla.
Add flour mixture to butter-sugar-egg mixture, alternating with milk mixture. Fold mixtures together gently, until ingredients are just combined.
Carefully fold in raspberries so as not to damage the berries or over-mix the batter.
In the dry bowl you’ve used, mix together the dry topping ingredients—flour, quick oats, sugar, cinnamon, and salt.
When well mixed, work in the butter with your fingers until mixture is crumbly.
Grease interior of four 3-oz. ramekins. Divide muffin batter equally among the ramekins. Sprinkle tops with topping. (If you have any streusel topping left over, freeze it for future use.)
Place filled ramekins into slow cooker crock. Cover with slow cooker lid.
Bake on Low 2–3 hours, or until tester inserted into centers of ramekins comes out clean.
Wearing oven mitts, lift ramekins out of crock and place on wire baking rack to cool. Or use a pair of sturdy tongs to lift out the ramekins.
When the muffins are completely cool, sprinkle with confectioners sugar.