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.