1 1/2 c Flour- divided
1 1/4 c Raspberry ; fresh
1 c Brown sugar
2 ts Baking powder
1 ts Cinnamon
1/4 ts Salt
1 ea Egg; beaten
1/3 c Oil
1/2 c Skim milk
1/4 c Nuts; chopped
2 tb Brown sugar
1/2 tb Cinnamon
1/3 c Powdered sugar
2 ts Lemon juice
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) 2/3 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. From “Simply Colorado” KATIE KINGSTON (NXDM05B)