MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Raspberry Streusel Muffins
  Categories: Breads, Fruits, Muffins
       Yield: 4 Servings
   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
     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.