What to do ...

Wow ... I can't believe it. For the first time since Nathan's been born, he's still napping and I have nothing pressing to get done! He's been really tired today (probably because we were doing errands yesterday) and so far today I've .... cleaned the bathroom, done 3 loads of laundry, swept the entire house top to bottom, changed the sheets on our bed, emptied all the trash cans, cleaned out the litter box, and baked some incredibly yummy muffins .... ooo .... I'll type out the recipe in case anyone wants to make them. They are so delicious it's not even funny. Here it is ...

Raspberry Sour Cream Muffins with Streusel Topping

Topping:
1/4 cup chopped pecans
1/3 cup brown sugar
1/4 cup flour
2 Tbsp butter, melted

Muffins:
2 eggs, room temperature (mine weren't room temperature - they were out of the fridge for about an hour)
1 cup sugar
1/2 cup oil
1 tsp almond extract
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup sour cream, room temperature (same as above ;) )
3 oz cream cheese, cut into 16 pieces
1 cup fresh or frozen raspberries, divided

To Make the topping:
Combine pecans, brown sugar, flour, and butter with a fork until crumbly. Set aside.

To make muffins:
Preheat oven to 375 degrees F. Lightly grease or line 16 muffin cups.

Beat eggs; gradually add sugar. While mixer is running, pour in oil and almond extract. Mix until smooth.

In separate bowl, mix flour, baking powder, salt, and baking soda. Add flour mixture to egg mixture, alternating with the sour cream. Beat until smooth.

Pat each cream cheese piece into a disk the size of a quarter.

Put one heaping tablespoon of batter into each muffin cup. Using half the raspberries, put a few in each tin on top of the batter. Then place a piece of cream cheese in each tin. Divide the remaining batter among the muffin cups. On top of that, divide the remaining raspberries among the muffin cups. Sprinkle the streusel topping on top.

Bake for 20 - 25 minutes. Let stand for 5 minutes in tins, then remove to cooling racks. Best served warm .... yummm!!!

These muffins are so light and the sweetness of the streusel topping against the tartness of the berries is very good. Mom made them about a month ago when I was home and I just had to get the recipe.

Hope everyone enjoys!

There ... that took up some of my time ;)