RASPBERRY STREUSEL MUFFINS

PECAN STREUSEL TOPPING:

¼ C chopped pecans

¼ C brown sugar

¼ C flour

2 tbsp. melted butter

Combine the topping ingredients and set aside.

MUFFINS:

1 ½ C flour

½ C white sugar

2 tsp. baking powder

½ C milk

1 egg, beaten

½ C melted butter

1 C raspberries, divided

Combine the flour, sugar and baking powder.  Combine the milk, egg and melted butter and fold in the dry ingredients just until moistened.

Place a small amount of batter into 12 greased muffin tins.  Place 4 raspberries onto the batter and cover with remaining batter.  Place the remaining raspberries over the tops of the muffins.  Cover with the streusel topping.  Bake at 350°F for about 20 minutes.