(From The Silver Palette Good Times Cook book)
Twelve or (18 muffins)
Sift dry together1 ½ Cups flour (2 ¼) ** ¼ cup sugar (1/4 + 2 TBS) ** ¼ dk brown sugar (1/4 + 2 TBS)
2 tsp Baking powder (3)** 1 Tsp Cinnamon (1 ½)
Mix wet add to dry1 Egg (2) **1 stick butter (1 ½ sticks) melted **½ cup milk (3/4)
Gently stir in
1 cup fresh raspberries (2)** 1 tsp lemon zest (1 ½)
Streusel Topping½ cup chopped nuts (3/4) along with 1 tsp Lemon zest (1 and ½)
½ cup brown sugar (1/2 plus 2 TBS)** ¼ cup flour (1/4 plus 2 TBS)
1 Tsp cinnamon (1 ½ tsp)** 2 TBS Melted butter (3)
Preheat oven to 350 degrees ¾ fill muffin lined tins with batter
Sprinkle streusel topping
Bake until nicely browned about 25 minutes
Guild the Lily glaze½ cup powdered sugar
1 TBS lemon juice
Drizzle over warm muffins