| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Breads, Fruits, Muffins |
4 |
Servings |
INGREDIENTS
| 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 |
|
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 |
INSTRUCTIONS
TOPPING
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins2.zip
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