1. Preheat the oven to 375° and grease muffin pans. TIP – When using non-stick cooking spray on muffin tins, wipe the top surface clean before baking.

For lab, you will use regular-sized muffin tins. Use the insulated, shiny muffin tins from the front of the room.

2. Prepare the streusel topping and set aside (recipe below).

3. Combine dry ingredients in a large bowl.

4. Combine milk butter, and egg in a small bowl.

5. Pour wet ingredients into flour mixture, and stir just enough to combine.

6. Spoon half the batter into the muffin cups.

7. Put 4 raspberries in each cup.

8. Spoon the rest of the batter over the raspberries, leaving enough room for streusel topping.

9. Sprinkle topping onto batter.

10. Bake 25 to 30 minutes, or until a toothpick comes out clean.

11. Remove from pan and cool on a rack.

Pecan Streusel Topping

½ C. chopped pecans ½ cup packed brown sugar

½ C. flour ¼ cup melted butter

1. Combine pecans, brown sugar and flour in a small bowl.

2. Add melted butter, and stir until it resembles crumbs.

3. Sprinkle over muffins before baking.