Shelly's Recipe

RASPBERRY MUFFINS WITH STREUSEL TOPPING

Category: Muffins

1-1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 cup milk
1/2 cup butter, melted
1 large egg beaten
1 cup raspberries frozen or fresh

Topping:
1/4 cup pecans, chopped
1/4 cup brown sugar, packed
1/4 cup flour
2 tbsp butter, melted

Preheat oven to 350. In a large mixing bowl combine flour, sugar, and baking powder, set aside.

In another bowl, beat together milk, cooled melted butter and egg. Add wet mixture to the bowl with the flour mixture, blend until just mixed, do not overwork.

Spoon about 1 tbsp of batter into prepared muffin cups. Divide half the raspberries among the muffin pan cups and top each with remaining batter, then add the remaining raspberries.

For the topping combine pecans, sugar, flour, and butter and sprinkle over batter.
Bake at 350 for 20-25 minutes, or until lightly browning and a toothpick comes out free of batter, be careful to not overcook.