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Crumb Topping (make first)
1/4 cup brown sugar
1/4 cup flour
1/4 cup chopped walnuts
Stir in 2 tablespoons of melted butter (makes a crumb topping)
1/2 cup butter (l stick) melted
1 egg, beaten
1/2 cup milk
1 1/2 cup flour
1/2 cup sugar
2 teaspoons baking powder
Pre-heat oven at 375 degrees.
Mix together butter, egg and milk. Mix flour sugar and baking powder in a separate bowl. Stir flour mixture into liquid just until moistened. Spray muffin mini-size pans. Spoon 1/2 teaspoon of batter into cup. Break and spread 1 large Raspberry or two small berries (keep away from the sides of the cup) Pour 1/2 teaspoon of Topping over raspberry.
Bake 15 minutes, cool slightly and remove to wire rack. Serve at room temperature or microwave to serve warm. These freeze well, too.
Mini-size muffins - 24-30.
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