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 unsweetened raspberries

Combine dry ingredients; blend milk, butter and egg. Stir into dry ingredients until moistened.

PECAN STREUSEL TOPPING:

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

Combine streusel ingredients to crumbs. Spoon 1 tablespoon batter into muffin cup. Top with 3 berries, add more batter, 3 more berries. Sprinkle top with streusel mixture. Bake at 375 degrees 20 to 25 minutes. Let stand 5 minutes.