Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------FROM: SANDY COLBY--------------------------

--------------------------MUFFINS-------------------------------
1 1/2 c All purpose flour 1 c Fresh or frozen whole,
2 t Baking powder -unsweetened raspberries,
1/2 c Butter, melted -divided

-------------------PECAN STRUESEL TOPPING------------------------
1/4 c Chopped pecans 1 ea Egg, beaten
1/4 c Brown sugar 2 T Butter, melted
1/2 c Sugar 1/4 c All purpose flour
1/2 c Milk

In large bowl combine flour, sugar, and baking powder. In a small
bowl, blend milk, butter and egg. Stir milk mixture into flour
mixture just until moistened. Spoon about 1 tablespoon of batter into
each of 12 muffin cups. Divide HALF the raspberries among the cups.
Top with remaining batter, then remaining raspberries. For TOPPING,
combine ingredients until mixture resembles moist crumbs; sprinkle
over muffins. Bake at 375 for 20-25 minutes or until golden. Let
stand 5 minutes, then carefully remove from pans. Yield:12 muffins
COUNTRY WOMAN Jul/Aug '90 Recipe from Rosemary Smith, Ft.Bragg,CA

Submitted By PAT STOCKETT On 02-18-95

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