Thursday, September 24, 2015

Fresh Raspberry Muffins














1 1/2 cup unbleached all-purpose flour
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg, lightly beaten
1/2 cup butter, melted
1/2 cup milk
1 1/4 cup fresh raspberries
1 teaspoon lemon zest

Preheat oven o 350 degrees. Line 12 muffin cups with paper liners, Sift the flour, sugars, baking powder, salt and cinnamon together into a medium size bowl and make a well in the center. Place egg, melted butter and milk in the well. Mix until ingredients are just combined. Fold in raspberries and lemon zest.  Fill each muffin cup 3/4 full with th batter.

Streusel Topping

1/2 cup chopped pecans
1/2 packed brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon lemon zest
2 tablespoons butter, melted

Combine the pecans, brown sugar, flour, cinnamon,and lemon zest in a small bowl. Pour in melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin. Bake until brown about 20 -25 minutes.

Page 52 of my Breakfast and Beyond cookbook.







Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast