Raspberry Streusel Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These muffins can be made in minutes for those unexpected guests or quick breakfast. They are perfect for afternoon tea.Rosemary Smith, Fort Bragg, California Ingredients:
muffins: |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/2 cup milk |
1/2 cup butter, melted |
1 egg, lightly beaten |
1 cup fresh or frozen whole unsweetened raspberries, divided |
pecan streusel topping: |
1/4 cup chopped pecans |
1/4 cup brown sugar |
1/4 cup king arthur unbleached all-purpose flour |
2 tablespoons butter, melted |
Directions:
1. In a large bowl, combine the flour, sugar and baking powder. In a small bowl, combine the milk, butter and egg. Stir milk mixture into flour mixture just until moistened.
2. Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries.
3. For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm. Yield: 12 muffins.
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