| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads & ro, Breakfast t | 12 | Servings | |
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 |
| 1/4 | c | Pecans, chopped |
| 1/4 | c | Brown sugar, packed |
| 1/4 | c | Flour |
| 2 | tb | Butter, melted |
INSTRUCTIONS
STREUSEL TOPPING 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 <suechef@sover.net> on Apr 10, 1997
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