HOME   FAMILY HISTORY   HOURS & ACTIVITIES   COUNTRY STORE   RIPENING SCHEDULE     HONEY   RASPBERRIES   PUMPKINS   SCHOOL TOURS   LOCAL ATTRACTIONS   MAP		OUR RASPBERRIES HAVE COME TO THE END OF THEIR SEASON.  WE HOPE THAT EVERYONE WHO PICKED BERRIES THIS YEAR ENJOYED THEM.  NEXT YEAR'S RASPBERRIES WILL BE RIPE AROUND THE END OF AUGUST.    Updated October 23, 2007 This is one of our favorite raspberry recipes from the Honey Hill Orchard Cookbook.*  These muffins are great for breakfast.  We hope you enjoy them. RASPBERRY STREUSEL MUFFINS 1-1/2 c. flour 1/2 c. sugar 2 tsp. baking powder 1/2 c. milk 1/2 c. melted butter or margarine 1 egg, beaten 1 c. fresh or frozen whole raspberries, divided STREUSEL TOPPING 1/4 c. chopped pecans 1/4 c. brown sugar 1/4 c. flour 2 tbsp. melted butter or margarine In a large bowl, combine flour, sugar and baking powder.  In a small bowl, blend milk, butter and egg.  Stir milk mixture into flour mixture just until moistened.  Spoon about 1 tablespoon batter into each of 12 lined muffin cups.  Divide half of the raspberries among the cups.  Top with remaining batter, then remaining raspberries.  For topping, combine ingredients until mixture resembles moist crumbs.  Sprinkle over muffins.  Bake at 375 degrees for 20 to 25 minutes or until golden.  Let stand 5 minutes before carefully removing from pan. *The Honey Hill Orchard Cookbook is available in the Apple Barn Country Store.   Raspberry picking is easy and fun for everyone.