Raspberry Streusel Muffins

Pecan Streusel Topping
1 1/2 cups flour
1/2 cup granulated sugar
2 teaspoon baking powder
1/2 cup milk
1/2 cup butter, melted and cooled
1 egg, beaten
1 cup fresh or whole unsweetened raspberries

Heat oven to 375 degrees F. Grease or line 12 (21/2-inch) muffin cups. Prepare Pecan Streusel Topping; set aside.

Mix dry ingredients in large bowl. Combine next 3 ingredients in small bowl until blended. Stir into flour mixture just until moistened. Spoon half of batter into muffin cups. Divide raspberries among cups; top with remaining batter. Sprinkle topping over muffin batter. Bake 25 to 30 minutes or until golden and wooden pick inserted in center comes out clean. Remove from pan.

Makes 12 muffins.

Pecan Streusel Topping:
In small bowl, combine 1/4 cup each chopped pecans, packed brown sugar and all-purpose flour. Stir in 2 tablespoons melted butter or margarine until mixture resembles moist crumbs.