Whole Rasberry Muffins

There has been a whole lotta talk in the media lately about how muffins are the secret diet killer. Apparently there are some people who are under the assumption that muffins are a healthy alternative to other breakfast foods. Are these people f'in stupid? Muffins are cake in disguise. Muffins are little tasty individual size cakes that you eat in the morning. Look at the ingredients for cake, and then look at the ingredients for muffins, practically the same people. Yes, we have an obesity epidemic in this country, children are being diagnosed with adult onset diabetes left and right, but let's not blame the muffin, let's blame stupidity and bad parenting, let's blame the fact that this country has no idea what portion control is.

Let's not blame the muffin.

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh whole raspberries

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Bake for 20 to 25 minutes in the preheated oven, or until done.