Email to Cat      

Raspberry Muffins with Pecan Streusel

Source of Recipe


From "Breakfasts & Brunches" by the Culinary Institute of America



List of Ingredients



• 1½ cups all-purpose flour
  
• ½ cup sugar
  
• 2 tsp baking powder
  
• ½ tsp salt
  
• ½ cup milk
  
• ½ cup butter, melted and cooled
  
• 1 large egg, beaten
  
• 1 cup fresh or frozen raspberries
  
• ¾ cup Pecan Streusel (recipe follows)
  






Instructions



1. Prepare muffin tins by spraying lightly with cooking spray or lining with muffin liners.
   
   
2. Sift flour, sugar, baking powder and salt together into a mixing bowl. Make a well in center of flour mixture. In a separate bowl, blend milk, butter and egg. Add milk mixture to flour mixture and stir by hand just until batter is evenly moistened. Fold in ½ cup raspberries.
   
   
3. Fill prepared muffin tins about three-quarters full. Gently tap filled tins to release any air bubbles. Divide remaining ½ cup raspberries among muffins and sprinkle tops with Pecan Streusel. Bake in a preheated 375° oven 25 to 30 minutes, until a skewer inserted into center of a muffin comes out clean. Cool muffins in pan about 10 minutes before removing.
   
   Makes 12 muffins.
   
   ............
   
   PECAN STREUSEL
   In a small bowl, combine 2/3 cup chopped toasted pecans, 2/3 cup packed brown sugar, 2/3 cup all-purpose flour, and 5 tablespoons melted butter. Mix with a fork until mixture resembles moist crumbs. Use as directed in recipe.
   
   Makes 2 cups.