Ingredients
3
tablespoons Gold Medal™ all-purpose flour
2
tablespoons granulated sugar
2
tablespoons finely chopped nuts, toasted
2
tablespoons firm butter or margarine
1
egg
1/2
cup milk
1/2
cup butter or margarine, melted
1 3/4
cups Gold Medal™ all-purpose flour
1/4
cup granulated sugar
1/4
cup packed brown sugar
2
teaspoons baking powder
1 1/2
teaspoons grated lemon peel
1
teaspoon ground cinnamon
1/2
teaspoon salt
1/2
cup fresh raspberries
1/2
cup fresh blackberries
Preparation
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
In small bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the nuts. Cut in 2 tablespoons firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Set aside.
In large bowl, beat egg with fork. Stir in milk and 1/2 cup melted butter. Stir in remaining muffin ingredients except berries just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups. Sprinkle with topping.
Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.
