Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | All-purpose flour |
| ½ cup | Sugar |
| 2 \N | Teagpoons |
| ½ cup | Milk |
| ½ cup | Butter -- melted |
| ¼ cup | Pecans -- chopped |
| ¼ cup | Brown sugar |
| ¼ cup | All-purpose flour |
| 1 each | Egg -- beaten |
| 1 cup | Fresh raspberries |
| \N \N | Or frozen whole unsweetened |
| \N \N | Divided |
| 2 tablespoons | Butter -- melted |
| \N \N | Baklng powder |
MUFFINS
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. Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries. For topping, combine ingredients until mixture resembles moist crumbs; sprinkle aver muffins. Bake at 375 deg. for 20-25 minutes or until golden. Let stand 5 minutes; carefully remove from pans. Yield: 12 muffins
Recipe By : Country Woman