Muffins Raspberry Streusel

By BlueSchmoo

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

Ingredients

• TOPPING:
• 12 (6)
• 1-1/2 cups all-purpose flour (3/4 Cup)
• 1/4 cup sugar (2 Tbsp)
• 1/4 cup packed brown sugar (2 Tbsp)
• 2 teaspoons baking powder (1 tsp)
• 1 teaspoon ground cinnamon (1/2 tsp)
• 1/4 teaspoon salt (1/8 tsp)
• 1 egg, lightly beaten (1/2 egg)
• 1/2 cup plus 2 tablespoons fat-free milk (1/4 Cup + 1 Tbsp)
• 2 tablespoons butter, melted (1 Tbsp)
• 1-1/4 cups fresh or frozen raspberries or blueberries (1/2 Cup + 2 Tbsp)
• 1 teaspoon grated lemon peel (1/2 tsp)
• 1/4 cup chopped pecans (2 Tbsp)
• 1/4 cup packed brown sugar (2 Tbsp)
• 2 tablespoons all-purpose flour(1 Tbsp)
• 1 teaspoon ground cinnamon (1/2 tsp)
• 1 teaspoon grated lemon peel (1/2 tsp)
• 1 tablespoon butter, melted (1 1/2 tsp)
• 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 (6 muffins)