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Categories:
golden sugar flour lemon peel pecans butter flour golden sugar sugar sugar baking pwdr lemon peel cinnamon salt milk butter egg fresh blackberries fresh raspberries
Viewed: 59 - Published at: 2 years agoIngredients
- 1/2 c. Golden sugar (firmly packed)
- 1/4 c. Unbleached all-purpose flour
- 1 1/2 tsp Grated lemon peel
- 1/2 c. Minced toasted pecans
- 2 Tbsp. Unsalted butter melted and cooled
- 1 1/2 c. Unbleached all-purpose flour
- 1/2 c. Golden sugar (firmly packed)
- 1/4 c. Sugar, plus...
- 1 1/2 tsp Sugar
- 2 tsp Baking pwdr
- 1 1/2 tsp Grated lemon peel
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 1/2 c. Lowfat milk
- 1/2 c. Unsalted butter melted and cooled
- 1 x Egg
- 3/4 c. Fresh blackberries
- 3/4 c. Fresh raspberries
Method
- 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-c. muffin tin or possibly line with 2-1/2 inch paper baking c..
- Combine flour, sugars, baking pwdr, lemon peel, cinnamon and salt in large bowl.
- Make well in center.
- Add in lowfat milk, butter and egg to well and mix till smooth.
- Mix in berries.
- Spoon batter into prepared tin, filling c. 2/3 full.
- Top each with 1 heaping Tbsp.
- streusel.
- Bake muffins till tester comes out clean, 20 to 25 min.
- Cold 5 min in tin on rack.
- Remove muffins from tin.
- Serve hot or possibly at room temperature.
