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 
 
----------------------------------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.