Streusel Berry Muffins

Sorce	airhead
Caloric	:1 Serving: Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 45mg; Sodium 260mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 12g); Protein 3g Percent Daily Value*: Vitamin A 8%; Vitamin
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:12 muffins Topping 3 tablespoons Gold Medal® all-purpose flour 2 tablespoons granulated sugar 2 tablespoons finely chopped nuts, toasted 2 tablespoons firm butter or margarine Muffins 1 egg 1/2 cup milk 1/2 cup butter or margarine, melted 1 3/4 cups Gold Medal® all-purpose flour 1/4 cup granulated sugar 1/4 cup packed brown sugar 2 teaspoons baking powder 1 1/2 teaspoons grated lemon peel 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup fresh raspberries 1/2 cup fresh blackberries
Instructions	1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups. 2. In small bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the nuts. Cut in 2 tablespoons firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Set aside. 3. In large bowl, beat egg with fork. Stir in milk and 1/2 cup melted butter. Stir in remaining muffin ingredients except berries just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups. Sprinkle with topping. 4. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.