MAKES 1 DOZEN.:

3 c. flour
3 tsp. baking powder
1 c. brown sugar
1 tsp. cinnamon
3 eggs
2/3 c. oil
1 tsp. vanilla
1/2 c. buttermilk
2 c. Nordic raspberries

STREUSEL TOPPING:

1/2 c. chopped nuts
1/2 c. brown sugar
1 tsp. cinnamon

In bowl, combine all ingredients. In another bowl, beat together eggs, oil, vanilla and buttermilk. Add to dry mixture. Mix only until moistened. Carefully fold in raspberries.

In small bowl, combine nuts, 1/2 cup sugar, cinnamon.

Grease muffin pans or use paper lines. Fill muffin cups 3/4 full. Top with streusel topping. Bake in 350 degree oven for 20 to 22 minutes, or until toothpick inserted in center comes out clean. Note: Nordic raspberries are a special winter-hardy strain developed at the Minnesota Landscape Arboretum and used in this recipe.