Great raspberry muffins
12 Muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ¼ | cup | Sugar |
| ¼ | cup | Brown sugar, firmly packed |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Ground cinnamon |
| 1 | Egg, slightly beaten | |
| ½ | cup | Butter, melted |
| ½ | cup | Milk |
| 1¼ | cup | Fresh or frozen raspberries (if frozen do not thaw) |
| ½ | cup | Chopped nuts (pecan or walnuts) |
| ½ | cup | Brown sugar, firmly packed |
| ¼ | cup | All-purpose flour |
| 1 | teaspoon | Cinnamon |
| 2 | teaspoons | Grated lemon zest |
| 3 | tablespoons | Melted butter |
Directions
TOPPING
Combine the first 6 ingredients in a medium mixing bowl. make a well in the center and add the egg, melted butter, and milk. Stir with a wooden spoon just until the dry ingredients are combined, do not overmix. Gently and quickly stir in the raspberried and lemon zest.
Fill muffin cups that have been lined with papers ¾ full. For the topping combine the nuts, brown sugar, flour, cinnamon and lemon zest in a small bowl. Add the butter and combine. Sprinkle evenly over the top of each muffin. bake in a 350 oven for 20 to 25 minutes until firm.
Bed and Breakfast / Chicago, Inc. PO Box 14088 Chicago, Illinois 60614-0088 (312) 951-0085
Source: "The American Country Inn and Bed & Breakfast Cookbook Volume One" by Kitty & Lucian Maynard. Typed by Lisa Clarke.