Streusel Raspberry Muffins - Amy Seng

1½ cups flour                                      

½ cup sugar                                         
2 tsp baking powder
½ cup milk                                           
½ cup margarine, melted
1 egg, beaten                                       
¼ cup chopped pecans
¼ cup packed brown sugar                               
 ¼ cup flour
2 tbsp butter, melted
1 cup fresh or frozen raspberries

Preheat over to 375º.  Grease or paper-line 12 muffin cups.  In a large bowl, combine flour, sugar and baking powder.  In a small bowl, combine milk, butter and egg until well blended.  Stir in flour mixture just until moistened.  Spoon ½ of the batter into muffin cups.  Divide raspberries among the muffin cups and top with the remaining batter.  Prepare topping by combining chopped pecans, brown sugar, ¼ cup flour, and stirring in 2 tbsp melted butter until crumbly.  Sprinkle on top of each muffin.  Bake 25-30 minutes or until toothpick comes out clean.