1/2 c. packed light brown sugar
1/4 c. flour
1 1/2 tsp. grated lemon peel
1/2 c. chopped pecans
2 tbsp. melted butter, cooled

BATTER:

1 1/2 c. flour
1/2 c. light brown sugar
2 tsp. baking powder
1 1/2 tsp. lemon peel
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. milk
1/2 c. melted butter, cooled
1 egg
3/4 c. fresh blueberries
3/4 c. fresh raspberries

Streusel: Mix brown sugar, flour and lemon peel in bowl. Stir in pecans and butter. Set aside.

Batter: Preheat oven to 350 degrees. Grease muffin tin or line with baking cups. Combine flour, sugars, baking powder, lemon peel, cinnamon and salt. Make well in center. Add milk, butter and egg to well; mix smooth. Fold in berries.

Spoon batter into pans, filling 2/3 full. Top each with 1 heaping tablespoon streusel. Bake 20-25 minutes. Cook 5 minutes in tins on rack. Remove from tin. Makes 12 large muffins. Can also use blackberries.