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Print this Recipe    Rasp Streusel

Streusel Raspberry Muffins

1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 cup milk
1/2 cup butter or margarine
1 egg, beaten
1 cup fresh or individually frozen, whole unsugared raspberries

Preheat oven to 375. Grease or paper-line 12 ( 2 1/2 inch) muffin
cups. Prepare Pecan Streusel Topping; set aside. In large bowl,
combine flour, sugar and baking powder. In small bowl, combine
milk, butter and egg until blended. Stir into flour mixture just
until moistened. Spoon 1/2 of the batter into muffin cups. Divide
raspberries among cups, then top with remaining batter. Sprinkle
Pecan Streusel Topping over tops. Bake 25 to 30 minutes or until
golden and wooden pick inserted in center comes out clean. Remove
from pan.

Pecan Streusel Topping: In small bowl, combine 1/4 cup each: chopped
pecans, packed brown sugar and all-purpose flour. Stir in 2 TBSP
melted butter or margarine until mixture resembles moist crumbs.

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