Great raspberry muffins

12 Muffins

Ingredients

Quantity Ingredient
1½ cup All-purpose flour
¼ cup Sugar
¼ cup Brown sugar, firmly packed
2 teaspoons Baking powder
¼ teaspoon Salt
1 teaspoon Ground cinnamon
1 Egg, slightly beaten
½ cup Butter, melted
½ cup Milk
1¼ cup Fresh or frozen raspberries (if frozen do not thaw)
½ cup Chopped nuts (pecan or walnuts)
½ cup Brown sugar, firmly packed
¼ cup All-purpose flour
1 teaspoon Cinnamon
2 teaspoons Grated lemon zest
3 tablespoons Melted butter

Directions

TOPPING

Combine the first 6 ingredients in a medium mixing bowl. make a well in the center and add the egg, melted butter, and milk. Stir with a wooden spoon just until the dry ingredients are combined, do not overmix. Gently and quickly stir in the raspberried and lemon zest.

Fill muffin cups that have been lined with papers ¾ full. For the topping combine the nuts, brown sugar, flour, cinnamon and lemon zest in a small bowl. Add the butter and combine. Sprinkle evenly over the top of each muffin. bake in a 350 oven for 20 to 25 minutes until firm.

Bed and Breakfast / Chicago, Inc. PO Box 14088 Chicago, Illinois 60614-0088 (312) 951-0085

Source: "The American Country Inn and Bed & Breakfast Cookbook Volume One" by Kitty & Lucian Maynard. Typed by Lisa Clarke.

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