Ingredients
- 1 1/4 raspberry
- 1 egg
- 220 gr brown sugar
- 190 gr flour divided
- 120 ml skim milk
- 80 ml oil
- 65 gr powdered sugar
- 34 gr nuts
- 28 gr brown sugar
- 10 ml lemon juice
- 9 gr baking powder
- 4 gr cinnamon
- 3 gr cinnamon
- 1 gr salt
Preheat oven to 350. Dust raspberries with 2 T. flour, set aside. Mix remaining flour, sugar, baking powder, cinnamon and salt. Mix egg & oil; add flour mixture alternately with milk. Fold in raspberries. Fill standard size greased muffin cups (or paper ones) two third full. Combine nuts, brown sugar & remaining cinnamon; sprinkle over muffins and bake 20-25 min. Stir together powdered sugar & lemon juice. When muffins are slightly cooled drizzle sugar/lemon mixture on muffins.
