Title: Heavenly Raspberry Muffins
Categories: Muffins
Yield: 12 Servings
| 1 1/2 | c | Flour |
| 1/2 | c | Sugar |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1 | | Egg ; lightly beaten |
| 1/2 | c | Milk |
| 1 | c | Raspberries |
| 1 | ts | Lemon peel; grated |
| 1/2 | c | Pecan; finely chopped |
| 1/2 | c | Brown sugar |
| 1/4 | c | Flour |
| 1 | ts | Cinnamon |
| 1 | ts | Lemon peel; grated |
| 2 | tb | Butter |
| 1/2 | c | Confectioners sugar |
| 1 1/2 | tb | Lemon juice |
Preheat oven to 350. Combine 1 1/2 C. flour, sugar, baking powder, salt,
and 1/2 tsp. cinnamon in a med. mixing bowl. Make a well in the center of
the dry ingredients and add the egg, 1/2 C. melted butter and milk. Stir
just until all ingredients are combined. Very gently stir in the
raspberries and 1 tsp. lemon peel. Fill each cup of a 12-cup paper-lined
muffin tin three fourths full with batter. Combine pecans, brown sugar, 1/4
C. flour, 1 tsp. cinnamon and 1 tsp. lemon peel. Add 2 T. melted butter
and stir until combined. Sprinkle the mixture over the top of each muffin.
Bake 20 to 25 minutes or until golden. Combine confectioners sugar and
lemon juice; stir until smooth. Drizzle glaze over warm muffins. I usually
make two batches and take some to the neighbors.