Monday, October 09, 2006

Raspberry Muffins with Pecan Streusel

From: The Culinary Institute of America Breakfasts & Brunches

1 1/2 C all-purpose flour
1/2 C sugar
2 tsp baking powder
1/2 tsp salt
1/2 C milk
1/2 C butter, melted and cooled
1 large egg, beaten
1 C raspberries, fresh or frozen, divided use
3/4 C Pecan Streusel (recipe follows)

Preheat the oven to 375. Prepare the muffin tins by spraying them lightly with cooking spray or lining with muffin liners.
Sift the flour, sugar, baking powder, and salt together into a mixing bowl. Make a well in the center of the flour mixture.
In a separate bowl, blend the milk, butter and egg. Add the milk mixture to the flour mixture and stir by hand just until batter is evenly moistened. Fold in 1/2 cup of the raspberries.
Fill the prepared muffin tins about three-quarters full. Gently tap the filled tins to release any air bubbles. Divide the remaining raspberries among the muffins and sprinkle the tops with the streusel. Bake until a skewer inserted into the center of a muffin comes out clean, 25-30 minutes.
Cool the muffins in the pan for about 10 minutes before removing them from the pan.
The muffin can be served warm, or transfer them to a cooling rack to finish cooling before storing in an airtight container. Muffins can be frozen up to 6 weeks.

Pecan Streusel:
2/3 C chopped toasted pecans
1/2 C packed brown sugar
2/3 C all-purpose flour
5 Tbsp butter, melted

Combine the pecans, brown sugar and flour in a small bowl. Stir in the melted butter with a table fork until the mixture resembles moist crumbs. Use as directed in the recipe.

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