Raspberry Muffins

Raspberry Muffins

Ingredients:
½ cup granulated sugar ½ cup firmly packed brown sugar
2 teaspoons baking powder ¼ cup all purpose flour
¼ teaspoon salt 1 teaspoon ground cinnamon
½ teaspoon cinnamon 1 teaspoon grated lemon peel
1 egg, lightly beaten 2 tablespoons butter or margarine, melted
½ cup butter or margarine, melted
½ cup milk Glaze:
1 cup fresh or frozen raspberries, ½ cup confectioners sugar

Directions:
thawed if frozen 1 tablespoon lemon juice
1 teaspoon grated lemon peel (or
Realemon juice)
Preheat oven to 350º. Combine flour, granulated sugar, baking powder, salt, and cinnamon in
medium mixing bowl. Make a well in the center of the dry ingredients and add the egg, melted
butter, and milk. Stir just until all ingredients are combined. Gently stir in raspberries and 1
teaspoon lemon peel. Fill each cup of 12 cup paper-lined muffin tins ¾ full with batter.
Combine topping ingredients, adding butter after other items are mixed together. Sprinkle
mixture over the top of each muffin. Bake 20-25 minutes or until golden brown. Combine
glaze ingredients; stir until smooth. Drizzle over warm muffins. Yield: 2 dozen muffins.
11
Six Week Bran Muffins
Carmen & Bill Biddle
1 - 15 ounce box Bran Flakes cereal 4 eggs, beaten