1 1/2 c. Flour
1/2 c. Granulated Sugar
2 tsp. Baking Powder
1/2 c. Milk
1/2 c. Butter, melted
1 Egg, beaten
1 c. Fresh or Frozen Raspberries, unsweetened

In mixing bowl combine flour, sugar and baking powder.
Stir in milk, butter and egg.
Spoon a tablespoonful of batter into 12 paper lined or greased muffin cups.
Divide half of raspberries among cups.
Top with remaining batter, then remaining raspberries.
Sprinkle tops of muffins with streusel mixture.
Bake 20-25 minutes at 375°F.
Let stand 5 minutes before carefully removing from muffin pan.

Streusel Topping:
1/4 c. Flour
q/4 c. Brown Sugar
1/4 c Pecans, chopped
2 Tbsp. Butter, melted

Stir together all ingredients.