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Pre-heat oven at 375 degrees
Topping (make first)
1/4 Cup Brown sugar
1/4 Cup Flour
1/4 Cup chopped walnuts
Stir in 2 tablespoons of melted butter (makes a crumb topping)
Mix together the following ingredients
1/2 Cup butter (l stick) melted
1 Egg, beaten
1/2 Cup Milk
Flour Mixture
1 1/2 Cup flour
1/2 Cup sugar
2 teaspoons Baking Powder
Stir flour mixture into liquid just until moistened
Spray muffin pans
Spoon 1/2 of batter into cup
Break & spread 1 large Raspberry or two small berries (keep away from the
sides of the cup)
1/2 teaspoon of Topping over raspberry
Bake 15 Minutes, cool slightly and remove to wire rack. Serve at room
temperature or micro wave to serve warm. Freeze well, too.
Mini-size muffins - 24-30.
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