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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
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

Printed from tasteofhome.com Oct 6, 2008

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Raspberry Streusel Muffins cont.

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 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.