Raspberry struesel muffins

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

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