Ingredients
- 12 muffin tin
- 1 egg
- 3/4 blackberries (fresh)
- 220 gr golden brown sugar
- 220 gr unbleached all-purpose flour
- 170 gr raspberries (fresh)
- 120 ml milk
- 100 gr paper baking combine flour
- 65 gr pecans (chopped toasted)
- 65 gr butter (unsalted)
- 50 gr sugar
- 18 gr butter (unsalted)
- 9 gr baking powder
- 6 gr sugar
- 6 gr lemon peel (grated)
- 3 gr cinnamon
- 1 gr salt
peel, cinnamon and salt in large bowl. Make well in center. Add milk, butter and egg to well and mix until smooth. Fold in berries. Spoon batter into prepared tin, filling cups two third full. Top each with 1 heaping tablespoon streusel. Bake muffins until tester comes out clean, 20 to 25 minutes. Cool 5 minutes in tin on rack. Remove muffins from tin. Serve warm or at room temperature. *
