Raspberry Muffins or Bread

• 1 ½ cups all-purpose flour
• ¼ cup sugar
• ¼ cup brown sugar, packed
• 2 teaspoons baking powder
• 1 teaspoon cinnamon, ground
• ¼ teaspoon salt
• 1 egg, lightly beaten
• ½ cup milk, plus 2 tablespoons
• 2 tablespoons butter, melted
• 1 ¼ cups raspberries, fresh or frozen
• 1 teaspoon lemon peel, grated

    Topping

• ¼ cup pecan halves, chopped
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon, ground
• 1 teaspoon lemon peel, grated
• 1 tablespoon butter, melted

   Glaze

• ¼        cup powdered sugar
• 1 ½     teaspoons lemon juice

 1.  In a large bowl, combine the first six ingredients.  Combine egg, milk and butter; stir into dry ingredients until just moistened.  Fold in raspberries and lemon peel.  Coat muffin cups with nonstick cooking spray or use paper liners; fill ¾  full with batter.

2.  Combine topping ingredients; sprinkle about 1 tablespoon over each muffin.  Bake at 350° for 18-22 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Combine glaze ingredients; drizzle over warm muffins. 

3.  If making this in loaf form, place batter in a greased pan and bake for 50-60 minute or until a toothpick in center comes out clean.