1Heat oven to 375ºF. Grease 12 medium muffin cups with shortening, or line with paper baking cups.
2In large bowl, mix flour, granulated sugar, baking powder, salt and nutmeg. Stir in egg, milk, butter and vanilla just until blended. Gently fold in raspberries. Divide batter among muffin cups, using 1/4 cup batter for each cup. Sprinkle sugar crystals over batter.
3Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack.