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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Raspberry Crumble Muffins Recipe

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This recipe for Raspberry Crumble Muffins is from The Altona EMMC Sr. Youth Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cup flour
2 tsp baking powder
pinch of salt
1 tsp cinnamon
1/4 cup sugar
1/4 cup brown sugar
1/2 cup butter
1 egg
1/2 cup milk
1 1/4 cup raspberries
grated rind of 1 lemon

Topping
1/4 cup pecans, finely chopped
1/4 cup brown sugar
3 tbsp flour
1 tsp cinnamon
3 tbsp butter
Directions:
Directions:
Blend first 6 dry ingredients together. Make a well in the center. Place butter, egg and milk in well. Mix until moist. Add raspberries and lemon rind, stir. Mix together topping ingredients and spoon over muffins. Bake at 350º for 25 minutes.

 

 

 

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