Streusel Raspberry Muffins

Pecan Streusel Topping:
¼ cup chopped pecans
¼ cup packed brown sugar
¼ cup flour
2 tbsp. melted margarine

Muffins:
1½ cups flour
½ cup sugar
2 tsp. baking powder
½ cup milk
½ cup margarine, melted
1 egg, beaten
1 cup fresh or individually frozen whole unsugared raspberries.

Grease or paper-line 12 muffins cups.

To prepare Pecan Streusel topping: combine pecans, brown sugar and flour in
small bowl. Stir in margarine until mixture resembles moist crumbs; set aside.

In large bowl, combine flour, sugar and baking powder. In small bowl, combine milk, margarine and egg until blended. Stir into flour mixture just
until moistened. Spoon ½ of the batter into muffin cups. Divide
raspberries among cups, then top with remaining batter. Sprinkle Pecan
Streusel Topping over the tops. Bake at 375° for 25 to 30 minutes or until golden and wooden pick inserted in center come out clean. Remove from pan.

Makes 12 muffins