Raspberry struesel muffins

 
                         Raspberry Struesel Muffins
 
 Recipe By     : Harrowsmith Baking Book, pp.106-7
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads & Rolls                   Breakfast Treats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          flour
      1/2  cup           sugar
    2      teaspoons     baking powder
      1/2  cup           milk
      1/2  cup           butter -- melted
    1      large         egg -- beaten
    1      cup           raspberries, frozen or fresh -- divided
                         Streusel topping
      1/4  cup           pecans -- chopped
      1/4  cup           brown sugar, packed
      1/4  cup           flour
    2      Tablespoons   butter -- melted
 
 In a large bowl, combine flour, sugar and baking powder.  Beat together
 milk, cooled melted butter and egg, and add to flour mixture, stirring just
 until moistened.
 
 Spoon about 1 tablespoon of batter into each greased or paper-lined cup of
 12-muffin tin.  Divide half of the raspberries among the cups, top each
 with remaining batter, then add remaining raspberries.
 
 For topping, combine pecans, brown sugar, flour and butter.  Sprinkle over
 batter and bake in 350 oven for 20-25 minutes, or until toothpick inserted
 in middle comes out clean
 
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