Raspberry Streusel Muffins

Title: Raspberry Streusel Muffins

Categories: Breads Fruits Muffins Servings: 4

1 1/2 c Whole Wheat Flour

1/4 c Sugar

1/4 c Brown Sugar; Packed

1/4 ts Salt

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 --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

350 degree F. oven for 20 to

minutes. Cool on racks. --