- 3/4 C skim milk
- 1/2 C canola oil
- 1 T orange peel
- 1 egg or 2 egg whites
- 2 C all purpose flour
- 1 C raspberries, fresh or frozen, chopped
- 1/3 C sugar
- 1 T baking powder
- 1/4 tsp salt
- 1/2 C pecans, chopped fine
- 1/2 C brown sugar
- 1/4 C all purpose flour
- 2 T melted margarine
Mix the milk, oil, orange peel and eggs together in a large mixing bowl being sure that all ingredients are blended together well.
With a wooden spoon stir in the flour, sugar, baking powder, and salt.
Be careful to not over stir the batter it will be slightly lumpy.
Fold in the raspberries.
In a small bowl mix together the pecans, brown sugar, flour and margarine until it becomes crumbly.
Preheat oven to 400 degrees.
Spray muffin tin cups with a non stick cooking spray.
Fill each muffin cup 3/4 full of batter.
Sprinkle the top of each with the crumbly mixture.
Bake 20 minutes or until when tested with a toothpick it comes out clean.
These muffins are great when served right out of the oven. If using frozen raspberries do not thaw them before mixing them into the batter. If thawed they become mushy during baking.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.
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