| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy, Grains |
|
Muffins, Party, Fruits |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour- divided |
| 1 1/4 |
c |
Raspberry ; fresh |
| 1 |
c |
Brown sugar |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt |
| 1 |
|
Egg; beaten |
| 1/3 |
c |
Oil |
| 1/2 |
c |
Skim milk |
| 1/4 |
c |
Nuts; chopped |
| 2 |
tb |
Brown sugar |
| 1/2 |
tb |
Cinnamon |
| 1/3 |
c |
Powdered sugar |
| 2 |
ts |
Lemon juice |
INSTRUCTIONS
Preheat oven to 350. Dust raspberries with 2 T. flour, set aside. Mix
remaining flour, sugar, baking powder, cinnamon and salt. Mix egg & oil;
add flour mixture alternately with milk. Fold in raspberries. Fill standard
size greased muffin cups (or paper ones) 2/3 full. Combine nuts, brown
sugar & remaining cinnamon; sprinkle over muffins and bake 20-25 min. Stir
together powdered sugar & lemon juice. When muffins are slightly cooled
drizzle sugar/lemon mixture on muffins. From "Simply Colorado"
KATIE KINGSTON (NXDM05B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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