Raspberry struesel muffins
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1½ | cup | All-purpose flour |
½ | cup | Sugar |
2 | 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 |
Or frozen whole unsweetened | ||
Divided | ||
2 | tablespoons | Butter -- melted |
Baklng powder |
Directions
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
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