Raspberry Streusel Muffins

By moddie2bert

Ingredients

• 2 cups Pillsbury Best All Purpose Flour, divided
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons grated lemon peel
• 1 (14 oz) can Eagle Brand Sweetened Condensed Milk
• 1 large egg
• 1/4 cup butter, melted
• 1/4 cup milk
• 1 cup fresh raspberries
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter

Details

Servings 12

Preparation

Step 1

Heat oven to 375°F. Coat 12-muffin cup tin with no-stick cooking spray. Combine 1¾ cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full. Combine remaining ¼ cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake 18 to 20 minutes or until golden brown. Remove from pans immediately.