PECAN STREUSEL TOPPING:
¼ C chopped pecans
¼ C brown sugar
¼ C flour
2 tbsp. melted butter
Combine the topping ingredients and set aside.
MUFFINS:
1 ½ C flour
½ C white sugar
2 tsp. baking powder
½ C milk
1 egg, beaten
½ C melted butter
1 C raspberries, divided
Combine the flour, sugar and baking powder. Combine the milk, egg and melted butter and fold in the dry ingredients just until moistened.
Place a small amount of batter into 12 greased muffin tins. Place 4 raspberries onto the batter and cover with remaining batter. Place the remaining raspberries over the tops of the muffins. Cover with the streusel topping. Bake at 350°F for about 20 minutes.
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