Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | All purpose flour |
| 2 teaspoons | Baking powder |
| ½ cup | Butter, melted |
| ¼ cup | Chopped pecans |
| ¼ cup | Brown sugar |
| ½ cup | Sugar |
| ½ cup | Milk |
| 1 cup | Fresh or frozen whole, unsweetened raspberries, divided |
| 1 each | Egg, beaten |
| 2 tablespoons | Butter, melted |
| ¼ cup | All purpose flour |
FROM: SANDY COLBY
MUFFINS
PECAN STRUESEL 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. Spoon 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 Submitted By PAT STOCKETT On 02-18-95