1 1/2 c Whole Wheat Flour
1/4 c Sugar
1/4 c Brown Sugar; Packed
1/4 ts Salt
1 ts Cinnamon
1 ea Egg; Large, Lightly Beaten
1/2 c Margarine
1/2 c Skim Milk
1 1/4 c Raspberries; Fresh Or Frozen
1 ts Lemon Zest; Grated
MMMMM--------------------------TOPPING-------------------------------
1/2 c Pecans; Chopped
1/2 c Brown Sugar; Packed
1/4 c Whole Wheat Flour
1 ts Cinnamon
1 ts Lemon Zest
2 tb Margarine
Sift the flour, sugar, brown sugar, baking powder,
salt and cinnamon together in a medium bowl. Make a
well in the center. Place the egg,the margarine
(which has been melted), and milk in the well. Stir
with a wooden spoon just until the ingredients are
combined. Quickly stir in the raspberries and lemon
zest. Fill muffin tins, which have been sprayed with a
non-stick coating, three fourths full. Make the
topping by combining the pecans, brown sugar, flour,
cinnamon, and lemon zest together. Pour in the melted
margarine and stir to combine into crumbs. Sprinkle
evenly over the tops of each muffin. Bake in a 350
degree F. oven for 20 to 25 minutes. Cool on racks.
