1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 c. milk
1/2 c. butter, melted
1 egg, beaten
1 c. fresh or frozen whole unsweetened raspberries, divided

PECAN STREUSEL TOPPING:

1/4 c. chopped pecans
1/4 c. brown sugar
1/4 c. flour
2 tbsp. butter, melted

In large bowl, combine flour, sugar, and baking powder. In a small bowl, blend milk, butter, and egg. Stir milk mixture into flour mixture just until moistened. Spoon about 1 tablespoon batter into each of 12 greased muffins cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries. For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375 degrees for 20-25 minutes or until golden. Let stand 5 minutes; carefully remove from pan. Yields 12 muffins.