BATTER:

1 1/2 c. flour
1/4 c. sugar
1/4 c. brown sugar
2 tsp. baking powder
1 tsp. cinnamon
1 egg, lightly beaten
1/2 c. melted butter
1/2.c milk
1 1/4 c. raspberries
1 tsp. grated lemon peel

STREUSEL TOPPING:

1/2 c. chopped pecans
1/2 c. brown sugar
1/4 c. flour
1 tsp. cinnamon
1 tsp. grated lemon peel
2 tbsp. melted butter

GLAZE:

1/2 c. powdered sugar
1 tbsp. lemon juice

Preheat oven to 350 degrees. Grease muffin cups. Mix flour, sugar, baking powder and cinnamon. Stir in egg, butter and milk just until combined. Quickly stir in raspberries and lemon peel. Fill cups 3/4 full. Mix streusel ingredients and sprinkle over muffins. Bake until brown and firm, 20 to 25 minutes. Mix glaze and drizzle over warm muffins. Yield: 1 dozen.