Raspberry Muffins With Streusel Toppping |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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RASPBERRY MUFFINS WITH STREUSEL TOPPING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hartford Estate in Mesquite Texas in 1991. Ingredients:
1-1/2 cups all purpose flour |
1/2 cup granulated sugar |
2 teaspoons baking powder |
1/2 cup milk |
1/2 cup butter melted |
1 large egg well beaten |
1 cup fresh raspberries |
topping |
1/4 cup pecans chopped |
1/4 cup brown sugar packed |
1/4 cup flour |
2 tablespoons butter melted |
Directions:
1. Preheat oven to 350.
2. In a large mixing bowl combine flour, sugar and baking powder then set aside.
3. In another bowl beat milk, cooled melted butter and egg.
4. Add wet mixture to bowl with flour mixture then blend until just mixed.
5. Spoon 1 tablespoon batter into prepared muffin cups.
6. Divide half the raspberries among muffin cups and top each with remaining batter then berries.
7. For topping combine pecans, sugar, flour and butter then sprinkle over batter.
8. Bake at 350 for 25 minutes.
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