1 egg
3/4 c. milk
1/2 c. vegetable oil
1 3/4 c. flour (I use part white-part wheat flour)
1/4 c. sugar
1/4 c. brown sugar
3 tsp. baking powder
1 tsp. salt
1/4 to 1/2 tsp. grated lemon peel
3/4 c. fresh raspberries OR
1/2 c. frozen berries, thawed and well drained

Preheat oven to 400 degrees. Grease bottom only of six 6 oz. custard cups (or eight large muffin cups, 3 x 1 1/4 inch). Beat egg in large bowl with fork; stir in milk and oil. Stir in remaining ingredients except for fruit and topping. Stir just until flour is moistened, then fold in the fruit. Fill cups 3/4 full and sprinkle tops with streusel topping.

Bake until golden brown; custard cup - 20 to 25 minutes, muffin cups - 15 to 20 minutes. Cool on rack for 5 minutes. Remove from cups, cool completely.

3 tbsp. flour
2 tbsp. sugar
2 tbsp. butter

Mixed until crumbly.