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