"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Raspberry Streusel Muffins Recipe

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This recipe for Raspberry Streusel Muffins, by , is from A Taste of the Past, Present & Future, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sally Schauer
Added: Wednesday, November 5, 2008


1 1/2 cup flour
2 tsp baking powder
1/2 cup milk
1/2 cup sugar
1/2 cup butter
1 egg beaten
1 cup fresh or frozen raspberries, unsweetened

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

In a large bowl, combine flour, sugar and baking powder. In a small bowl, blend milk, butter and egg. Stir milk mixture into flour mixture just until moistened. Spoon about 1 tbsp batter into 12 greased muffin cups. Divide half of the raspberries among cups. Top with remaining batter and then remaining raspberries. Combine topping ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375 for 20 to 25 minutes. Let stand for 5 minutes and carefully remove.




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