Raspberry Streusel Muffins

By dashy_65

Ingredients

• TOPPING:
• 1-1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup plus 2 tablespoons fat-free milk
• 2 tablespoons butter, melted
• 1-1/4 cups fresh or frozen raspberries
• 1 teaspoon grated lemon peel
• 1/4 cup chopped pecans
• 1/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon grated lemon peel
• 1 tablespoon butter, melted
• GLAZE:
• 1/4 cup confectioners' sugar
• 1-1/2 teaspoons lemon juice

Details

Servings 12

Preparation

Step 1

In a large bowl, combine the first six ingredients. Combine egg, milk and butter; stir into dry ingredients until just moistened. Fold in raspberries and lemon peel. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
Combine topping ingredients; sprinkle about 1 tablespoon over each muffin. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins. Yield: 1 dozen.
Editor's Note: If using frozen raspberries, do not thaw before adding to batter.
Nutritional Analysis: 1 muffin equals 181 calories, 5 g fat (2 g saturated fat), 26 mg cholesterol, 133 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.