Raspberry Muffins
Preheat oven to 350 degrees.
2 1/2 c flour
1/4 c sugar
1/4 c packed brown sugar
1 Tbsp plus 1 tsp baking powder
1/2 tsp cinnamon
2 eggs, lightly beaten
1 c milk
1/2 c margarine, melted
6 oz fresh or frozen raspberries
topping:
1 c chopped walnuts
1 c packed brown sugar
1/2 c flour
1 Tbsp grated orange peel
1/2 Tbsp cinnamon
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In a large bowl, mix together flour, sugar, brown sugar, baking powder and cinnamon. In another bowl, combine eggs, milk and margarine. Add to dry ingredients and stir until just blended, being careful not to over-mix. Coat raspberries with a small amount of flour and fold into batter. Spoon into muffin tins. Combine topping ingredients and top each muffin with 1 tsp. Bake for 20-25 minutes, until tester comes clean.
Makes 15 muffins
