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This Recipe contributed by: |
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| Makes 15 muffins Preheat oven to 350 degrees. Incredients: 2 1/2 c flour 1/4 c sugar 1/4 c packed brown sugar 1 Tbsp plus 1 tsp baking powder 1/2 tsp cinnamon 2 eggs, lightly beaten 1 c milk 1/2 c butter or margarine, melted 6 oz fresh or frozen raspberries Topping: 1 c chopped walnuts 1 c packed brown sugar 1/2 c flour 1 Tbsp grated orange peel 1/2 Tbsp cinnamon Directions: In a large bowl, mix together flour, sugar, brown sugar, baking powder and cinnamon. In another bowl, combine eggs, milk and margarine or butter. Add to dry ingredients and stir until just blended, being careful not to over mix. Coat raspberries with a small amount of flour and fold into batter. Spoon into muffin tins. Combine topping ingredients and top each muffin with 1 tsp. Bake for 20-25 minutes, until tester comes clean. |
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| (Updated: 28 Jul 2002) | ||||||||||
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