Raspberry streusel muffins
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Raspberry streusel muffins
Last updated 6/12/2012 1:19:55 AM. Recipe ID 51425. Report a problem with this recipe.
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      Title: Raspberry streusel muffins
 Categories: Breads, Fruits, Muffins
      Yield: 4 Servings
  1 1/2 c  Whole Wheat Flour
    1/4 c  Sugar
    1/4 c  Brown Sugar; Packed
    1/4 ts Salt
      1 ts Cinnamon
      1 ea Egg; Large, Lightly Beaten
    1/2 c  Margarine
    1/2 c  Skim Milk
  1 1/4 c  Raspberries; Fresh Or Frozen
      1 ts Lemon Zest; Grated

    1/2 c  Pecans; Chopped
    1/2 c  Brown Sugar; Packed
    1/4 c  Whole Wheat Flour
      1 ts Cinnamon
      1 ts Lemon Zest
      2 tb Margarine
  Sift the flour, sugar, brown sugar, baking powder, salt and cinnamon
  together in a medium bowl.  Make a well in the center. Place the
  egg,the margarine (which has been melted), and milk in the well. Stir
  with a wooden spoon just until the ingredients are combined. Quickly
  stir in the raspberries and lemon zest. Fill muffin tins, which have
  been sprayed with a non-stick coating, three fourths full. Make the
  topping by combining the pecans, brown sugar, flour, cinnamon, and
  lemon zest together. Pour in the melted margarine and stir to combine
  into crumbs. Sprinkle evenly over the tops of each muffin.  Bake in a
  350 degree F. oven for 20 to 25 minutes. Cool on racks.

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Recipe ID 51425 (Apr 03, 2005)

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