Berry Streusel Muffins

* Exported from MasterCook *

BERRY STREUSEL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----STREUSEL TOPPING-----
1/2 c Golden brown sugar
-- (firmly packed)
1/4 c Unbleached all-purpose flour
1 1/2 ts Grated lemon peel
1/2 c Chopped toasted pecans
2 tb Unsalted butter
-- melted and cooled
-----BATTER-----
1 1/2 c Unbleached all-purpose flour
1/2 c Golden brown sugar
-- (firmly packed)
1/4 c Sugar -- plus...
1 1/2 ts Sugar
2 ts Baking powder
1 1/2 ts Grated lemon peel
1 t Cinnamon
1/4 ts Salt
1/2 c Milk
1/2 c Unsalted butter
-- melted and cooled
1 Egg
3/4 c Fresh blackberries
3/4 c Fresh raspberries

FOR STREUSEL: Mix brown sugar, flour and lemon peel in
bowl. Stir in pecans and butter. Set streusel aside.

FOR BATTER: Preheat oven to 350 F. Grease 12-cup
muffin tin or line with 2-1/2 inch paper baking cups.
Combine flour, sugars, baking powder, lemon peel,
cinnamon and salt in large bowl. Make well in center.
Add milk, butter and egg to well and mix until smooth.
Fold in berries. Spoon batter into prepared tin,
filling cups 2/3 full. Top each with 1 heaping
tablespoon streusel. Bake muffins until tester comes
out clean, 20 to 25 minutes. Cool 5 minutes in tin on
rack. Remove muffins from tin. Serve warm or at room
temperature.

* Source: KJ and Company, St. Helena CA * Bon Appetit,
June 1990 * Typos by: Karen Mintzias



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