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.