Raspberry Streusel Muffins

Muffins:

• 3 C flour
• 1 C sugar
• 4 tsp baking powder
• 1 C milk
• 1 C melted butter
• 2 beaten eggs
• 2 C fresh or frozen raspberries
• Paper muffin liners 

1. Preheat the over to 375 and line the muffin tins iwth paper liners. If using a dark pan lower the oven temp by 25 degrees and watch baking time. You will probably need a litter longer
2. Prepare streusel topping and set aside (below)
3. Combine dry ingredients in a large bowl
4. Combine milk, butter, and egg in a small bowl
5. Pour wet ingredient into flour mixture, and stir just enough to combine
6. Spoon half batter into muffin cups
7. Put 4 raspberries in each cup
8. Spoon the rest of the batter over raspberries, leaving room for streusel topping
9. Sprinkle topping onto batter
10. Bake 25-30 min

Pecan Streusel Topping:

• 1/2 C chopped pecans
• 1/2 C flour
• 1/2 C packed brown sugar
• 1/4 melted butter

1. Combine pecans, brown sugar and flour in a small bowl
2. Add melted butter, and stir until it resembles crumbs
3. sprinkle over muffins before baking

*From KK's cooking class*