Raspberry Muffins from DoLores Kounovsky
Ingrediënten
Yield: 2 dozen muffins.
Muffin Batter:
Topping:
- 1 ½ cups all purpose flour
- ½ cup finely chopped pecans
- ½ cup granulated sugar
- ½ cup firmly packed brown sugar
- 2 teaspoons baking powder
- ¼ cup all purpose flour
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon cinnamon
- 1 teaspoon grated lemon peel
- 1 egg lightly beaten
- 2 tablespoons butter or margarine melted
- ½ cup butter or margarine melted
- ½ cup milk
Glaze:
- 1 cup fresh or frozen raspberries
- ½ cup confectioners sugar
- thawed if frozen
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon peel or Realemon juice
Instructies
- Preheat oven to 350º.
- Combine flour, granulated sugar, baking powder, salt, and cinnamon in medium mixing bowl.
- Make a well in the center of the dry ingredients and add the egg, melted butter, and milk.
- Stir just until all ingredients are combined.
- Gently stir in raspberries and 1
- teaspoon lemon peel.
- Fill each cup of 12 cup paper-lined muffin tins ¾ full with batter.
- Combine topping ingredients, adding butter after other items are mixed together.
- Sprinkle mixture over the top of each muffin.
- Bake 20-25 minutes or until golden brown.
- Combine glaze ingredients; stir until smooth.
- Drizzle over warm muffins.
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