Raspberry Muffins (EM# 1098)

1 ½ c all purpose flour

½ c sugar
2 tsp baking powder
½ tsp salt
½ c milk
½ c butter, melted
1 egg, lightly beaten
1 c frozen or fresh rasberries
Zest of 1 lemon

Preheat oven to 350.  Line muffin tins with liners or spray with non stick baking spray.  Sift all the dry ingredients together into a large bowl.  In a separate bowl mix the wet Ingredients together.  Add the wet ingredients to the dry, folding in gently by hand.  Do Not overmix or muffins will be tough.  Gently fold in rasberries and lemon zest.  Spoon Evenly into 12 muffin tins.  Sprinkle with the following mixture:

Mix together the following:

1 c fine chopped walnuts or almonds
2/3 c packed brown sugar
½ c all purpose flour
5 tbsp butter melted
Sprinkle mixture evenly over muffins and bake 25-30 minutes.  Check by inserting a
Toothpick.  It should come out clean when done.