Yield: 6 servings
Measure | Ingredient |
---|---|
1½ cup | Flour- divided |
1¼ cup | Raspberry ; fresh |
1 cup | Brown sugar |
2 teaspoons | Baking powder |
1 teaspoon | Cinnamon |
¼ teaspoon | Salt |
1 \N | Egg; beaten |
⅓ cup | Oil |
½ cup | Skim milk |
¼ cup | Nuts; chopped |
2 tablespoons | Brown sugar |
½ tablespoon | Cinnamon |
⅓ cup | Powdered sugar |
2 teaspoons | Lemon juice |
Preheat oven to 350. Dust raspberries with 2 T. flour, set aside.
Mix remaining flour, sugar, baking powder, cinnamon and salt. Mix egg & oil; add flour mixture alternately with milk. Fold in raspberries.
Fill standard size greased muffin cups (or paper ones) ⅔ full.
Combine nuts, brown sugar & remaining cinnamon; sprinkle over muffins and bake 20-25 min. Stir together powdered sugar & lemon juice. When muffins are slightly cooled drizzle sugar/lemon mixture on muffins.