------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      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 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 
 ----------------------------------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.
  
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