Streusel Berry Muffins

 

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

• 1 Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
• 2 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.
• 3 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.
• 4 Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.