Raspberry Struesel Muffins

Title:
Raspberry Struesel Muffins

Yield:
12 Servings

Categories:
Breads,
Breakfast
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Ingredients:





 1 1/2 c  Flour


   1/2 c  Sugar


     2 ts Baking powder


   1/2 c  Milk


   1/2 c  Butter, melted


     1 lg Egg, beaten


     1 c  Raspberries, frozen or


          -fresh, divided





------------------------------STREUSEL
TOPPING------------------------------


   1/4 c  Pecans, chopped


   1/4 c  Brown sugar, packed


   1/4 c  Flour


     2 tb 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


 


 Recipe by: Harrowsmith Baking Book, pp.106-7 Posted to MC-Recipe Digest V1


 #561 by Sue 
on Apr 10, 1997