Raspberry Streusel Muffins

Prep Time: 25 Minutes

Cook Time: 20 Minutes

Ready In: 45 Minutes

Servings: 12

Whether people like raspberries or not, these muffins always receive rave reviews, says Kristin Stank of Indianapolis, Indiana. Pecans, brown sugar an a sweet yummy glaze make them seem anything but light.

Ingredients:

1-1/2 cups king arthur unbleached all-purpose flour

1/4 cup sugar

1/4 cup packed brown sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 egg, lightly beaten

1/2 cup plus 2 tablespoons fat-free milk

2 tablespoons butter, melted

1-1/4 cups fresh or frozen raspberries

1 teaspoon grated lemon peel

topping:

1/4 cup chopped pecans

1/4 cup packed brown sugar

2 tablespoons king arthur unbleached all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon grated lemon peel

1 tablespoon butter, melted

glaze:

1/4 cup confectioners' sugar

1-1/2 teaspoons lemon juice

Directions:

1. In a large bowl, combine the first six ingredients. Combine egg, milk and butter; stir into dry ingredients until just moistened. Fold in raspberries and lemon peel. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
2. Combine topping ingredients; sprinkle about 1 tablespoon over each muffin. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over muffins. Yield: 1 dozen.

By RecipeOfHealth.com