Raspberry Struesel Muffins

Recipe By : Harrowsmith Baking Book, pp.106-7
Serving Size : 12

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup milk
1/2 cup butter -- melted
1 large egg -- beaten
1 cup raspberries, frozen or fresh -- divided

**Streusel topping**
1/4 cup pecans -- chopped
1/4 cup brown sugar, packed
1/4 cup flour
2 Tablespoons butter -- melted

In a large bowl, combine flour, sugar and baking powder. Beat together milk, cooled melted butter and egg, and add to flour mixture, stirring just until moistened. Spoon about 1 tablespoon of batter into each greased or paper-lined cup of 12-muffin tin. Divide half of the raspberries among the cups, top each with remaining batter, then add remaining raspberries. For topping, combine pecans, brown sugar, flour and butter. Sprinkle over batter and bake in 350 oven for 20-25 minutes, or until toothpick inserted in middle comes out clean.

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