- 1/2 cup chopped pecans
- brown sugar
- flour
- 1/4 tsp cinnamon
- butter
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup milk
- 1 cup froz. raspberries, thawed, drained
- Preheat the oven to 350 F.
- In a small bowl combine the pecans, 1/3 cup brown sugar, 3 tbsp flour, the cinnamon, and 1 tbsp butter, melted.
- Set aside.
- In a large bowl combine 1 1/2 cups flour, 1/4 cup packed brown sugar, the granulated sugar, baking powder, and salt. Stir well.
- Add the egg, milk, 1/2 cup melted butter, and the raspberries. Mix until just combined.
- Spoon into a cup lined muffin tin. Sprinkle on the reserved nut mixture.
- Bake for about 25 minutes.