Raspberry streusel muffins

1 servings

Ingredients

Quantity Ingredient
1½ cup All purpose flour
2 teaspoons Baking powder
½ cup Butter, melted
¼ cup Chopped pecans
¼ cup Brown sugar
½ cup Sugar
½ cup Milk
1 cup Fresh or frozen whole, unsweetened raspberries, divided
1 each Egg, beaten
2 tablespoons Butter, melted
¼ cup All purpose flour

Directions

FROM: SANDY COLBY

MUFFINS

PECAN STRUESEL 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 of batter into each of 12 muffin cups. Divide HALF the raspberries among the cups.

Top with remaining batter, then remaining raspberries. For TOPPING, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375 for 20-25 minutes or until golden. Let stand 5 minutes, then carefully remove from pans. Yield:12 muffins COUNTRY WOMAN Jul/Aug '90 Recipe from Rosemary Smith, Ft.Bragg,CA Submitted By PAT STOCKETT On 02-18-95

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