Prep Time 20m
Cook Time 20m
Ready Time 50m
Yield 1 dozen muffins


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 2 cups Pillsbury BEST™ All Purpose Flour, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons grated lemon peel
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 large egg
  • 1/4 cup butter, melted
  • 1/4 cup milk
  • 1 cup fresh raspberries
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter
Preparation Directions
  • Step 1Heat oven to 375°F. Coat 12 muffin cups with no-stick cooking spray.
  • Step 2Combine 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full.
  • Step 3Combine remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter.
  • Step 4Bake 18 to 20 minutes or until golden brown. Remove from pans immediately.
  • TipOne cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels.
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.
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