Janette Chappell • Scottsbluff, Neb.
September 1, 2006

1-1/2 c. flour
2 t. baking powder
1/2 c. milk
1 c. raspberries
1/2 c. sugar
1/2 c. butter, melted
1 egg, beaten
Pecan Streusel Topping:
1/4 c. pecans, chopped
1/4 c. flour
1/4 c. brown sugar
2 Tbsp. butter, melted

In a large bowl, combine flour, sugar, and baking powder. In a small bowl, blend milk, butter and egg. Stir milk mixture into flour mixture, just until moistened. Spoon about 1 Tbsp. of batter into each of 12 greased muffin cups. Divide 1/2 of the raspberries (can be fresh or frozen) among cups. Top with remaining batter and then remaining raspberries.
Combine topping ingredients until mixture resembles moist crumbs. Sprinkle over muffins.
Bake at 375 degrees for 20-25 minutes. Let stand for 5 minutes, then carefully remove from muffin cups.
Makes 12 muffins.