Raspberry Muffins w/Pecan Streusel
Source of Recipe
net
List of Ingredients
Raspberry Muffins with Pecan Streusel
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
Prepare muffin tins by spraying lightly with cooking spray or lining with muffin liners.
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.
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.
Recipe
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