Raspberry Streusel Muffins 1-1/2 cups all-purpose flour 1/4 cup sugar 1/4 cup packed brown sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 egg, lightly beaten 1/2 cup plus 2 tablespoons fat-free milk 2 tablespoons butter, melted 1-1/4 cups fresh or frozen raspberries 1 teaspoon grated lemon peel TOPPING: 1/4 cup chopped pecans Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Raspberry Streusel Muffins cont. 1/4 cup packed brown sugar 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon grated lemon peel 1 tablespoon butter, melted GLAZE: 1/4 cup confectioners' sugar 1-1/2 teaspoons lemon juice In a large bowl, combine the first six ingredients. Combine egg, milk and butter; stir into dry ingredients until just moistened. Fold in raspberries and lemon peel. Coat muffin cups with cooking spray or Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008

Raspberry Streusel Muffins use paper liners; fill three-fourths full with batter. Combine topping ingredients; sprinkle about 1 tablespoon over each muffin. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins. Yield: 1 dozen. Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008