Raspberry Crumble Muffins
From crossfire 17 years agoIngredients
- 1 1/2 cups flour shopping list
- 1/4 cup sugar shopping list
- 14 cup packed brown sugar shopping list
- 2 tsp baking powder shopping list
- 1 tsp cinnamon shopping list
- 1 stick butter or margarine, melted shopping list
- 1 egg shopping list
- 1/2 cup low fat milk shopping list
- 1 1/4 cup fresh raspberries shopping list
- grated rind of 1 lemon shopping list
- TOPPING: shopping list
- 1/4 cup pecans, finely chopped shopping list
- 1/4 cup packed brown sugar shopping list
- 3 tbsp flour shopping list
- 1 tsp cinnamon shopping list
- 3 tbsp butter, melted shopping list
How to make it
- Preheat oven to 350 degrees. Grease 12 muffin cups.
- Mix flour, sugars, powder and cinnamon. Stir well.
- Make a well in the center. Place the butter, egg, and milk in the well and mix ntil just combined. Stir in the raspberies and lemon rind. Spoon batter into muffin cups, filling them almost to the top.
- TOPPING;
- mix pecans, sugar, flour, and cinnamon in a bowl. Add the melted butter and stir to blend.
- Spoon some of the topping over each muffin.
- Bake until browned about 25 minutes.
- Transfer to a rack to cool slightly.
- Serve warm
The Rating
Reviewed by 1 people-
Very nice muffin, the topping is the "tops" sorry for the pun, couldn't resist. Very tender crumb. did the 1/4 cup of brown sugar
notyourmomma in South St. Petersburg loved it
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