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.