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. From “Simply Colorado”
KATIE KINGSTON (NXDM05B)