Raspberry Streusel Muffins

By: Cindy

The raspberry recipe that I tried was for raspberry muffins. Living in the country my grocery store has a very limited amount of produce so I had to buy frozen raspberries. This recipe was quick and easy and didn't require a lot of ingredients.  I thought it tasted really soft and I liked the consistency of the muffin.  I think more raspberries could have been added to the batter and other berries would be good in this recipe too.  I gave out some muffins to the girls at the local library and they loved them. 

Happy baking!

Cindy

Raspberry Streusel Muffins

1 3/4 cups all-purpose flour, divided

2 t baking powder

1/2 cup sugar

1 large egg, lightly beaten

1/2 c milk

1/2 c butter, melted

1 c frozen unsweetened raspberries

2 T butter or margarine, melted

1/4 c chopped pecans

1/4 c firmly packed brown sugar

Combine 1 1/4 cups flour, baking powder, and sugar in a large bowl; make a well in the center of mixture.

Combine egg, milk, and 1/2 cup butter; add to dry ingredients, stirring just until moistened.  Fold in raspberries.  Spoon into greased muffin pans, filling two-thirds full.

Combine remaining 1/4 cup flour, 2 tablespoons butter, pecans, and brown sugar; sprinkle over muffins.

Bake at 375 for 20 to 25 minutes.  Remove from pans immediately. Yield: 1 dozen

recipe from Southern Living Annual Recipes Cookbook 20th Anniversary Edition