Raspberry Streusel-Glazed Muffins

1 1/2 cups  flour,  divided
1 1/4 cups fresh raspberries
1 cup brown sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 egg, beaten
1/3 cup vegetable oil
1/2 cup milk
1/4 cup chopped pecans
2 Tbsp. brown sugar
1 1/2 tsp. cinnamon
1/3 cup powdered sugar
2 tsp. lemon juice

Dust raspberries with 2 tablespoons flour; set aside.
Mix remaining flour, 1 cup brown sugar, baking
1 tsp. cinnamon, and salt. Mix egg and oil; add flour

mixture alternately with milk. Fold in raspberries.

Fill regular-sized greased muffin cups
(or paper liners)
two-thirds full. Combine
nuts, 2 Tbsp. brown sugar, and 1 1/2 tsp.
Sprinkle over muffins and bake at 350 degrees for 20-25
Stir together powdered sugar & lemon juice.
muffins are slightly cooled and removed from
pan, drizzle glaze over
muffins. (Makes 12)



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