HEAT oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
COMBINE 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full.
COMBINE remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter.
BAKE 18 to 20 minutes or until golden brown. Remove from pans immediately.
One cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels.
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