• 1 ½ cups flour
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 2 eggs
  • ½ cup margarine
  • ½ cup milk
  • 1 cup raspberries
  • 1 teaspoon grated lemon rind

Mix together dry ingredients  (flour through cinnamon). In a separate bowl, blend together eggs, margarine and milk.  Combine.

Gently fold in raspberries & lemon rind.  Pour batter into greased muffin cups.  Bake at 350°F for 20-25 minutes.