raspberry crumble muffins
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|1 1/2 cups flour|
|2 teaspoons baking powder|
|1/2 cup granulated sugar|
|one large egg|
|1/2 cup milk|
|6 tablespoons butter, melted and divided|
|1 cup frozen raspberries|
|1 tablespoon flour|
|1/4 cup sliced almonds, chopped|
|1/4 cup firmly packed light brown sugar|
preheat oven to 350°. Mix the first three ingredients in a large bowl.
Whisk together egg, milk, and 5 tablespoons butter. Add to dry ingredients, stirring just until moistened. Gently stir in raspberries.
Spoon batter evenly into a lightly greased muffin pan, filling two thirds full.
Stir together remaining 1 tablespoon melted butter, 1 tablespoon flour, almonds, and Brown sugar; sprinkle evenly over batter in muffin pan.
Bake at 350° for 25 to 28 minutes or until golden. Makes one dozen.
About this Recipe