Title: Raspberry Muffins #2 **
Categories: Muffins Fruit Nut
Yield: 12 Servings

MUFFINS
1 1/2	c	Flour
1/2	c	Sugar
2	ts	Baking powder
1		Egg; room temp
1/2	c	Butter or margarine; soften
1/2	c	Milk
1	c	Raspberries; fresh -OR- frozen
TOPPING
1/2	c	Pecans; chopped
1/2	c	Brown sugar; packed
1/4	c	Flour
1	ts	Cinnamon
3	tb	Butter or margarine; melted

In bowl, stir together flour, sugar and baking powder. In another bowl, whisk together the egg, butter and milk. Stir the liquid ingredients into the dry ingredients, just until moistened. Gently fold in the raspberries. Spoon into 12 paper lined medium sized muffin tins. Combine the topping ingredients until crumbly. Sprinkle muffins generously with the topping. Reserve rest for another use. Bake at 375~ for 30-35 minutes or until golden. Remove from pans. Cool on racks.

HINT: Muffins can be wrapped and frozen. To thaw, remove from wrap. Place into slow oven (300~) until warm, or warm in microwave on HIGH for 30 seconds at a time until warmed. Do not overheat in microwave or muffins will be dry.

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