Light, slightly tart muffins complemented by a sweet, crunchy topping. The Richards Bed and Breakfast, Narragansett, Rhode Island
In a large bowl, sift together the flour, sugar, baking powder, and salt and stir to combine. In a small bowl, beat together the egg, the butter, milk, and lemon juice. Make a well in the center of the flour mixture, pour in the egg mixture, and stir with a fork until just combined. Lightly fold in the raspberries and lemon rind. Spoon into greased or paper-lined muffin tins, filling three-fourths full, and sprinkle with Streusel Topping. Bake in a preheated 350 degree oven for 20 minutes.
Combine the pecans, brown sugar, flour, butter, and lemon rind and proceed as directed above. NOTE: The topping makes a lot, so you may want to reduce the amounts called for by half.