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Raspberry Streusel Muffins

 
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23

Raspberry Streusel Muffins

Yield

8

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Critter Mom
Cypress, United States
 almost 8 years ago

This recipe has been corrected, with the addition of 2 teaspoons of baking powder to the ingredients list.

Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 62259% of calories from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 565mg 24%
Total Carbohydrate 20g 20%
Dietary Fiber 11g 44%
Sugars g
Protein 23g
Vitamin A 27% Vitamin C 20%
Calcium 15% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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