Muffins:

1 1/2 c. all purpose flour
1/2 c. sugar
2 tsp. baking powder
1/2 c. milk
1/2 c. butter, melted and cooled
1 egg, beaten
1 c. fresh or individually frozen whole unsugared raspberries

Preheat oven to 375°F. Grease or paper line 12 (2 1/2 inch) muffin cups. Prepare pecan streusel topping; set aside. In large bowl, combine flour, sugar and baking powder. In small bowl, combine milk, butter and egg until blended. Stir into flour mixture just until moistened. Spoon half of batter into muffin cups. Divide raspberries among cups, then top with remaining batter. Sprinkle pecan streusel topping over tops.

Bake 25 to 30 minutes or until golden and wooden toothpick inserted in centers comes out clean. Remove from pan.

Makes 12 muffins.

Pecan Streusel:

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

Combine all ingredients until mixture resembles moist crumbs.