Title: Raspberry Muffins 1
Categories: Muffins
Yield: 6 Servings
| 1 1/2 | c | Flour- divided |
| 1 1/4 | c | Raspberry ; fresh |
| 1 | c | Brown sugar |
| 2 | ts | Baking powder |
| 1 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 1 | | Egg; beaten |
| 1/3 | c | Oil |
| 1/2 | c | Skim milk |
| 1/4 | c | Nuts; chopped |
| 2 | tb | Brown sugar |
| 1/2 | tb | Cinnamon |
| 1/3 | c | Powdered sugar |
| 2 | ts | Lemon juice |
Preheat oven to 350. Dust raspberries with 2 T. flour, set aside. Mix
remaining flour, sugar, baking powder, cinnamon and salt. Mix egg & oil;
add flour mixture alternately with milk. Fold in raspberries. Fill standard
size greased muffin cups (or paper ones) 2/3 full. Combine nuts, brown
sugar & remaining cinnamon; sprinkle over muffins and bake 20-25 min. Stir
together powdered sugar & lemon juice. When muffins are slightly cooled
drizzle sugar/lemon mixture on muffins.