From the kitchen of One Perfect Bite...I was rummaging through the freezer today. Actually, it was a search with purpose. I came across a recipe I want to try for Valentine's Day and had to make sure I had enough raspberries for both a test and final run. As it happened, I had more than enough for both. I pulled out an extra pint of berries and decided to use them to make muffins for a coffee I had to attend later in the day. This recipe has never disappointed me. Unfortunately, I don't know who originally develop it. I can't claim ownership and there are variations of it all over the internet. So, I'm working on the assumption that the recipe is now in the public domain and we can use it without attribution. If I'm wrong, let me know and I'll put your name in lights. These are biscuit-type muffins and despite a 3 step procedure they are easy to make. While they're more expensive than most breakfast muffins they are worth every penny they cost. If you are not a fan of raspberries and pecans, name your poison. I often use blackberries and hazelnuts as substitutes. As with any biscuit-type batter, mix only until ingredients are moistened and combined and be sure to use only colored portions of the zest. The white pith will make the muffins so bitter that no amount of sugar can sweeten them. I like to serve these warm, but they will keep for 24 hours and can be reheated. Here's the recipe for this special morning treat.

Raspberry Streusel Muffins...from the kitchen of One Perfect Bite

Ingredients:

Muffins:

1-1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 cup milk

1 large egg, lightly beaten

1/2 cup butter, melted

1 teaspoon vanilla extract

1 teaspoon grated orange zest

1 cup fresh or frozen, un-thawed raspberries

Streusel Topping:

1/2 cup chopped pecans

1/4 cup flour

1/2 cup golden or light brown sugar

1 teaspoon cinnamon

1 teaspoon grated orange zest

2 tablesspoons melted butter

Glaze:

1/2 cup sifted confectioners' sugar

1 tablespoon orange juice

Directions:

1) Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners. Set aside.

2) Combine flour, sugar, baking powder, salt and cinnamon in a large bowl. Make a well in center of flour mixture. Set aside.

3) Place milk, butter, egg, vanilla extract and orange zest in another bowl. Mix well.

4) Pour milk mixture into flour mixture and stir just until blended.

5) Place 1 tablespoon of batter into each muffin cup. Divide raspberries into two equal piles. Use half the berries to top batter in muffin cups. Top with remaining batter, then with remaining berries.

6) Combine pecans, sugar, flour, cinnamon, butter and orange zest in a small bowl, Mix ingredients until mixture resembles moist crumbs. Sprinkle evenly over top of muffins.

8) Bake for 20 to 25 minutes. Let stand for 5 minutes. Remove from pan.

9) Mix sugar and orange juice in a small bowl. Drizzle over warm muffins with a spoon. Serve warm. Yield: 12 servings.

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Pink Saturday, sponsored by Beverly at How Sweet the Sound