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"Whether people like raspberries or not, these muffins always receive rave reviews," says Kristin Stank of Indianapolis, Indiana. Pecans, brown sugar an a sweet yummy glaze make them seem anything but light.
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Nutritional Analysis: 1 muffin equals 181 calories, 5 g fat (2 g saturated fat), 26 mg cholesterol, 133 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Raspberry Streusel Muffins in Light & Tasty December/January 2006, p9
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Reviewed on Mar. 05, 2010 by StephanieLBeck
A little bit work for a lot of good taste! They reminded me of a fresh berry muffin from a bakery, but I noticed that they are much better the day you make them or the following day...beyond that, they were just okay. This may have been due in part to keeping them stored in silicon baking cups in a baggie (a lot of moisture is retained this way). I plan to make these again when I have company and want a good treat...would be great with tea or coffee!
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