Recipe - Berry Streusel Muffins

STREUSEL TOPPING
One half cup Golden brown sugar
(firmly packed)
One fourth cup Unbleached allpurpose flour
1 One half teaspoon Grated lemon peel
One half cup Chopped toasted pecans
2 tablespoon Unsalted butter
melted and cooled

BATTER
1 One half cup Unbleached allpurpose flour
One half cup Golden brown sugar
(firmly packed)
One fourth cup Sugar; plus...
1 One half teaspoon Sugar
2 teaspoon Baking powder
1 One half teaspoon Grated lemon peel
1 teaspoon Cinnamon
One fourth teaspoon Salt
One half cup Milk
One half cup Unsalted butter
melted and cooled
1 Egg
Three fourths cup Fresh blackberries
Three fourths cup Fresh raspberries

FOR STREUSEL: Mix brown sugar, flour and lemon peel in bowl. Stir in pecans
and butter. Set streusel aside.

FOR BATTER: Preheat oven to 350 F. Grease 12cup muffin tin or line with
2One half inch paper baking cups. Combine flour, sugars, baking powder, lemon
peel, cinnamon and salt in large bowl. Make well in center. Add milk,
butter and egg to well and mix until smooth. Fold in berries. Spoon batter
into prepared tin, filling cups 2/3 full. Top each with 1 heaping
tablespoon streusel. Bake muffins until tester comes out clean, 20 to 25
minutes. Cool 5 minutes in tin on rack. Remove muffins from tin. Serve
warm or at room temperature.

* Source: KJ and Company, St. Helena CA * Bon Appetit, June 1990 * Typos
by: Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini