Categories: Muffins, Party, Fruits
      Yield: 6 servings
 
  1 1/2 c  Flour- divided
  1 1/4 c  Raspberry ; fresh
      1 c  Brown sugar
      2 ts Baking powder
      1 ts Cinnamon
    1/4 ts Salt
      1    Egg; beaten
    1/3 c  Oil
    1/2 c  Skim milk
    1/4 c  Nuts; chopped
      2 tb Brown sugar
    1/2 tb Cinnamon
    1/3 c  Powdered sugar
      2 ts Lemon juice
 
      Preheat oven to 350. Dust raspberries with 2 T. flour, set aside.
  Mix remaining flour, sugar, baking powder, cinnamon and salt. Mix egg
  & oil; add flour mixture alternately with milk. Fold in raspberries.
  Fill standard size greased muffin cups (or paper ones) 2/3 full.
  Combine nuts, brown sugar & remaining cinnamon; sprinkle over muffins
  and bake 20-25 min. Stir together powdered sugar & lemon juice. When
  muffins are slightly cooled drizzle sugar/lemon mixture on muffins.