preheat oven to 350°. Mix the first three ingredients in a large bowl.
Whisk together egg, milk, and 5 tablespoons butter. Add to dry ingredients, stirring just until moistened. Gently stir in raspberries.
Spoon batter evenly into a lightly greased muffin pan, filling two thirds full.
Stir together remaining 1 tablespoon melted butter, 1 tablespoon flour, almonds, and Brown sugar; sprinkle evenly over batter in muffin pan.
Bake at 350° for 25 to 28 minutes or until golden. Makes one dozen.
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