Raspberry Streusel Muffins

Ingredients

1. 1/2 cups flour

1/4 cups sugar

1/4 cups packed brown sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

1 egg lightly beaten

1/2 cup plus 2 tablespoons fat free milk

2 tablespoons melted butter

1 1/4 cups fresh or frozen raspberries

1 teaspoon grated lemon peel

Topping

1/4 cup chopped pecans

1/4 cup packed brown sugar

2 tablespoons flour

1 teaspoon cinnamon

1 teaspoon grated lemon peel

1 tablespoons melted butter

Glaze

1/4 cup confectioners sugar

1 1/2 teaspoon lemon juice

Directions

In a large bowl, combine the first six ingredients. Combine egg, milk and butter, stir into dry ingredients until just moist. Fold in raspberries and lemon peel. Coat muffin cups with nonstick spray or use paper liners, fill 3/4 full with batter.
Combine topping Ingredients, sprinkle about 1 tablespoon over each muffin. Bake at 350 for18-22 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Combine glaze ingredients, drizzle over warm muffins. Serve

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