Recipe - Crumb-Cake Muffins

2 cup Wholewheat flour
2 tablespoon Baking powder
1 teaspoon Salt
Three fourths teaspoon Baking soda
Allpurpose flour
Sugar
Ground cinnamon
Margarine or butter
1 2/3 cup Buttermilk
3 lg Eggs
1 cup Dark seedless raisins

About 45 minutes before serving or early in day:

Preheat oven to 400 degrees. Grease ten 3" by 11/2" muffinpan
cups.(*)

In large bowl, mix wholewheat flour, baking powder, salt, baking
soda, 2 cups allpurpose flour, 2/3 cup sugar, and 1 tablespoon
cinnamon. With pastry blender or two knives used scissorfashion, cut
in One half cup margarine (1 stick) until mixture resembles coarse crumbs.

In small bowl, with fork, mix buttermilk and eggs until blended. Stir
in raisins and buttermilk mixture into flour mixture just until flour
is moistened. Spoon batter into muffinpan cups.

In another small bowl, with hand, mix One half cup flour, One fourth cup sugar, 4
tablespoons margarine or butter (One half stick), softened, and 1/2
teaspoon cinnamon until crumbs form. Sprinkle crumb mixture over
muffin batter. Bake 20 to 25 minutes until muffins are golden. Remove
from muffinpan cups. Serve muffins warm, or cool on racks to serve
later. Make 10 jumbo muffins.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip