Raspberry Lemon Muffins Recipe

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Light, slightly tart muffins complemented by a sweet, crunchy topping. The Richards Bed and Breakfast, Narragansett, Rhode Island

Yield: Makes 12.

• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, slightly beaten
• 1/4 cup plus 2 tablespoons butter, melted and cooled
• 1/2 cup milk
• 2 teaspoons lemon juice
• 1-1/2 cups raspberries, fresh or frozen
• 1 teaspoon grated lemon rind
• Streusel Topping (recipe follows)

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.

Streusel Topping

• 1/2 cup chopped pecans
• 1/2 cup firmly packed light brown sugar
• 1/2 cup all-purpose flour
• 2 tablespoons butter, melted
• 1 teaspoon grated lemon rind

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.