Title: Raspberry Muffins
Categories: Muffins Fruit
Yield: 6 Servings
| 1 1/2 | c | Flour; divided |
| 1 1/4 | c | Raspberries; 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 and 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 minutes.
Stir together powdered sugar and lemon juice. When muffins are slightly
cooled drizzle sugar/lemon mixture on muffins.