2 c  Whole-wheat flour
2 tb Baking powder
1 ts Salt
3/4 ts Baking soda
All-purpose flour
Sugar
Ground cinnamon
Margarine or butter
1 2/3 c  Buttermilk
3 lg Eggs
1 c  Dark seedless raisins

About 45 minutes before serving or early in day:

Preheat oven to 400 degrees. Grease ten 3″ by 1-1/2″ muffin-pan
cups.(*)

In large bowl, mix whole-wheat flour, baking powder, salt, baking
soda, 2 cups all-purpose flour, 2/3 cup sugar, and 1 tablespoon
cinnamon. With pastry blender or two knives used scissor-fashion, cut
in 1/2 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 muffin-pan cups.

In another small bowl, with hand, mix 1/2 cup flour, 1/4 cup sugar, 4
tablespoons margarine or butter (1/2 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 muffin-pan cups. Serve muffins warm, or cool on racks to serve
later. Make 10 jumbo muffins.