Submitted by Marlene Metherel
Topping: ½ c. chopped pecans ½ c. packed brown sugar ¼ c. flour 1 tsp. cinnamon 2 tbsp. melted butter
Muffins: 2 c flour 3/4 c packed brown sugar 2 tsp baking powder 1/2 tsp cinnamon 1/4 tsp baking soda 1/4 tsp salt 1 -125 g package cream cheese 2 large eggs 1/2 c milk 1/2 c melted butter 1 tsp vanilla 1-1/2c raspberries
Preparation: In a large bowl, combine flour, brown sugar, baking powder, cinnamon, baking soda, & salt. With pastry blender, cut in cream cheese until mixture resembles coarse crumbs.
In a small bowl, whisk together eggs, milk, butter & vanilla. Stir into dry ingredients until just moistened. Gently fold in raspberries. Spoon into greased or paper-lined muffin pans, filling each 2/3 full. Sprinkle streusel topping over muffins.
Bake at 400 F for 20 minutes or until tester come out clean.
Remove muffins from pan & cool on wire rack.
Makes 12 large muffins |