"The belly rules the mind."--Spanish Proverb

Raspberry Muffins Recipe

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This recipe for Raspberry Muffins, by , is from The Zuelke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Erickson


1 1/2 c. all-purpose flour
1/4 c. granulated sugar
1/4 c. brown sugar, packed
2 tsp. baking powder
1/4 tsp. cinnamon
1 egg, lightly beaten
1/2 c. milk
1/2 c. butter or margarine, melted
1 1/4 c. fresh raspberries

1/2 c. nuts, chopped
1/2 c. brown sugar, packed
1/4 c. flour
2 tsp. grated orange rind
1 tsp. cinnamon

Preheat oven to 350.
In a bowl, combine flour, sugars, baking powder and cinnamon. Make a well in center and add egg, milk and butter. Stir with wooden spoon just until blended, being careful not to overmix. Gently fold in raspberries. Fill greased muffin tins 2/3 full.
For topping, in a bowl, combine nuts, brown sugar, flour, orange rind and cinnamon. Sprinkle each muffin with 1 T. of topping. Bake for 20-25 minutes, until muffins test done.

NOTE: if using frozen raspberries, mix with 2 T. flour before folding into muffin batter.




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