World Class Flirts

	Berry Streusel Muffins

Streusel Topping
1/2 cup brown sugar, firmly packed		1/2 cup chopped toasted pecans
1/4 cup unbleached all-purpose flour		2 tbsp unsalted butter melted and cooled
1 1/2 tsp grated lemon peel

Batter
1 1/2 cup unbleached all-purpose flour		1/2 cup milk
1/2 cup brown sugar, firmly packed		1/2 cup unsalted butter melted and cooled
1/4 cup sugar -- plus 1 1/2 tsp sugar		1 egg
2 tsp baking powder		3/4 cup fresh blackberries
1 1/2 tsp grated lemon peel		3/4 cup fresh raspberries
1 tsp cinnamon		1/4 tsp salt

FOR STREUSEL: Mix brown sugar, flour and lemon peel in bowl. Stir in pecans and butter. Set streusel aside.
FOR BATTER: Preheat oven to 350 F. Grease 12-cup muffin tin or line with 2-1/2 inch paper baking cups.
Combine flour, sugars, baking powder, lemon peel, cinnamon and salt in large bowl. Make well in center.
Add milk, butter and egg to well and mix until smooth. Fold in berries. Spoon batter into prepared tin, filling
cups 2/3 full. Top each with 1 heaping tablespoon streusel. Bake muffins until tester comes out clean, 20 to
25 minutes. Cool 5 minutes in tin on rack. Remove muffins from tin. Serve warm or at room temperature.

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