Ingredients
- 1 egg (beaten)
- 260 gr raspberries
- 190 gr flour
- 120 ml milk
- 110 gr butter melted
- 100 gr sugar
- 55 gr brown sugar
- 34 gr pecans (chopped)
- 32 gr flour
- 28 gr butter melted
- 9 gr baking powder
In a large bowl, combine flour, sugar and baking powder. Beat together milk, cooled melted butter and egg, and add to flour mixture, stirring just until moistened.
Spoon about 1 tablespoon of batter into each greased or paper-lined cup of 12-muffin tin. Divide half of the raspberries among the cups, top each with remaining batter, then add remaining raspberries.
For topping, combine pecans, brown sugar, flour and butter. Sprinkle over batter and bake in 350 oven for 20-25 minutes, or until toothpick inserted in middle comes out clean
