Raspberry stresel muffins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All purpose flour |
| 2 | teaspoons | Baking powder |
| ½ | cup | Butter, melted |
| 1 | cup | Fresh or frozen whole, |
| Unsweetened raspberries, | ||
| Divided | ||
| ½ | cup | Sugar |
| ½ | cup | Milk |
| 1 | Egg, beaten | |
| ¼ | cup | Chopped pecans |
| 2 | tablespoons | Butter, melted |
| ¼ | cup | Brown sugar |
| ¼ | cup | All-purpose flour |
Directions
PECAN STREUSEL TOPPING
In large bowl combine flour, sugar, and baking powder. In a small bowl, blend milk, butter and egg. Stir milk mixture into flour mixture just until moistened. Sppon about 1 tablespoon of batter into each of 12 muffin cups. Divide HALF the raspberries among the cups.
Top with remaining batter, then remaining raspberries. For TOPPING, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375 for 20-25 minutes or until golden. Let stand 5 minutes, then carefully remove from pans. Yield:12 muffins COUNTRY WOMAN Jul/Aug '90 Recipe from Rosemary Smith, Ft.Bragg,CA MUFFINS:
From: Sandee Eveland Date: 08-02-95 (17:21) (19) (E)Cooking