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Raspberry Struesel Muffins

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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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