Ingredients:
1 1/2 cups flour
2 teaspoons baking powder
1/2 cup milk
1 cup fresh raspberries or 1 cup frozen raspberries, unsweetened
1/2 cup sugar
1/2 cup butter, melted
1 eggs, beaten
1/4 cup pecans, chopped
1/4 cup flour
1/4 cup brown sugar
2 tablespoons butter, melted
Directions:
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 tablespoon batter into each of 12 greased muffin cups.
Divide 1/2 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 degrees for 20 to 25 minutes- Let stand for 5 minutes and carefully remove.
Servings: Serve
Time preparation: 10 min.
Time total: 40 min.