Raspberry Streusel Muffins
Raspberry Streusel Muffins
Yield
8 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
whole-wheat flour
|
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
brown sugar
packed |
*
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | each |
eggs
large, lightly beaten |
|
| ½ | cup |
margarine
|
|
| ½ | cup |
milk, skim
|
|
| 1 ¼ | cups |
raspberries
fresh or |
|
| Topping | |||
| 1 | teaspoon |
lemon zest
grated |
|
| ½ | cup |
pecans
chopped |
|
| ½ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
whole-wheat flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
lemon zest
|
|
| 2 | tablespoons |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat flour
|
|
| 59 | ml |
sugar
|
|
| 59 | ml |
brown sugar
packed |
*
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 1 | each |
eggs
large, lightly beaten |
|
| 118 | ml |
margarine
|
|
| 118 | ml |
milk, skim
|
|
| 296 | ml |
raspberries
fresh or |
|
| Topping | |||
| 5 | ml |
lemon zest
grated |
|
| 118 | ml |
pecans
chopped |
|
| 118 | ml |
brown sugar
packed |
*
|
| 59 | ml |
whole-wheat flour
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
lemon zest
|
|
| 3E+1 | ml |
margarine
|
|
Directions
Sift the flour, sugar, brown sugar, baking powder, salt and cinnamon together in a medium bowl.
Make a well in the center. Place the egg, the margarine (which has been melted), and milk in the well.
Stir with a wooden spoon just until the ingredients are combined.
Quickly stir in the raspberries and lemon zest.
Fill muffin tins, which have been sprayed with a non-stick coating, three fourths full.
Make the topping by combining the pecans, brown sugar, flour, cinnamon, and lemon zest together.
Pour in the melted margarine and stir to combine into crumbs.
Sprinkle evenly over the tops of each muffin.
Bake in a 350℉ (180℃). oven for 20 to 25 minutes.
Cool on racks.
