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 powder,
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. cinnamon;
Sprinkle over muffins and bake at 350 degrees for 20-25
minutes. Stir together powdered sugar & lemon juice.
When muffins are slightly cooled and removed from
pan, drizzle glaze over muffins. (Makes 12)
  

Raspberry Streusel-Glazed Muffins