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| 1 1/2 Tasse | whole wheat flour |
| 1/4 Tasse | sugar |
| 1/4 Tasse | brown sugar packed |
| 1/4 Teelöffel | salt |
| 1 Teelöffel | cinnamon |
| 1 | Egg; Large, Lightly Beaten |
| 1/2 Tasse | margarine |
| 1/2 Tasse | skim milk |
| 1 1/4 Tasse | Raspberries fresh or frozen |
| 1 Teelöffel | Lemon zest grated |
| 1/2 Tasse | pecans chopped |
| 1/2 Tasse | brown sugar packed |
| 1/4 Tasse | whole wheat flour |
| 1 Teelöffel | cinnamon |
| 1 Teelöffel | Lemon zest |
| 2 Esslöffel | margarine |
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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.
From "Make Mine Healthy" by Mimi Morgan.
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