Raspberry Streusel Muffins - Sorghum Checkoff

Ingredients

• Cooking spray (for Muffins)
• 1 1/2 cups whole grain sorghum flour (for Muffins)
• 1 teaspoon ground cinnamon (for Muffins)
• 3/4 teaspoon baking soda (for Muffins)
• 3/4 cup low-fat buttermilk (for Muffins)
• 1/3 cup firmly packed light brown sugar (for Muffins)
• 3 large egg whites (for Muffins)
• 1/4 cup canola or corn oil (for Muffins)
• 2 teaspoons grated lemon zest (from 1 medium lemon) (for Muffins)
• 1 teaspoon vanilla extract (for Muffins)
• 1 cup fresh or frozen, unsweetened raspberries (thawed if frozen) (for Muffins)
• 2 tablespoons light brown sugar (for 2 tablespoons whole grain sorghum flour)
• 2 tablespoons uncooked quick-cooking rolled oats (for 2 tablespoons whole grain sorghum flour)
• 2 tablespoons chopped pecans (for 2 tablespoons whole grain sorghum flour)
• 2 tablespoons light tub margarine (for 2 tablespoons whole grain sorghum flour)
• 1/2 teaspoon ground cinnamon (for 2 tablespoons whole grain sorghum flour)