Raspberry crumble muffins

Preheat the oven to 200C (400F, gas mark 6). Line a 12-hole muffin tray with paper muffin cases.

Sift the flour and baking powder into a bowl and stir in the sugar and grated butter. Beat together the egg and milk, then stir into the bowl and mix lightly with a fork, the mixture should still be quite lumpy. Fold in the raspberries, then divide the mixture between the muffin cases.

To make the crumble topping, place the flour in a bowl and rub in the butter to make fine breadcrumbs. Stir in the nuts and sugar. Sprinkle over the top of the muffins. Bake for 20-25 mins until the muffins are risen and golden.