Recipe - Raspberry Struesel Muffins

1 One half cup Flour
One half cup Sugar
2 teaspoon Baking powder
One half cup Milk
One half cup Butter, melted
1 lg Egg, beaten
1 cup Raspberries, frozen or
fresh, divided

STREUSEL TOPPING
One fourth cup Pecans, chopped
One fourth cup Brown sugar, packed
One fourth cup Flour
2 tablespoon Butter, melted

In a large bowl, combine flour, sugar and baking powder. Beat together
milk, cooled melted butter and egg, and add to flour mixture, stirring just
until moistened.

Spoon about 1 tablespoon of batter into each greased or paperlined cup of
12muffin tin. Divide half of the raspberries among the cups, top each with
remaining batter, then add remaining raspberries.

For topping, combine pecans, brown sugar, flour and butter. Sprinkle over
batter and bake in 350 oven for 2025 minutes, or until toothpick inserted
in middle comes out clean

Recipe by: Harrowsmith Baking Book, pp.1067 Posted to MCRecipe Digest V1
#561 by Sue suechef@sover.net on Apr 10, 1997