Raspberry Streusel Muffins
Light & Tasty
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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.
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 20 min.
Ingredients:
- 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
- 1-1/2 teaspoons lemon juice
Directions:
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.