1 1/2 c. all-purpose 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 individually frozen whole, unsugared raspberries

Preheat oven to 375 degrees. Grease or paper line 12 muffin cups. Prepare pecan streusel topping; set aside. (Recipe follows)

In large bowl, combine flour, sugar and baking powder. In small bowl combine milk, butter and egg until blended. Stir into flour mixture until moistened. Spoon half of the batter into muffin cups. Divide raspberries among cups, then top with remaining batter. Sprinkle topping over tops. Bake 25-30 minutes or until golden and wooden pick comes out clean. Remove from pan.

TOPPING:

In small bowl combine 1/4 cup each chopped pecans, packed brown sugar and all-purpose flour. Stir in 2 tablespoons melted butter until mixture resembles moist crumbs.