Glazed raspberry streusel muffins
6 lg.muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Plain yogurt |
| ⅓ | cup | Sugar |
| 1 | Egg | |
| 2⅓ | cup | All-purpose flour |
| 1 | tablespoon | + 1 tsp. baking powder |
| ½ | teaspoon | Salt |
| 1 | cup | Skim milk |
| 1½ | teaspoon | Vanilla extract |
| 1½ | cup | Fresh red raspberries |
| ¼ | cup | Sugar |
| ¼ | cup | All-purpose flour |
| 2 | teaspoons | Ground cinnamon |
| 1 | tablespoon | Margarine |
| 3 | tablespoons | Lemon juice |
| 1 | cup | Powdered sugar |
Directions
GLAZE
Cream yogurt and ⅓ c. sugar together, beating at medium speed with an electric mixer until light and fluffy. Add egg, beating well.
Combine the flour, baking powder and salt. Add to creamed mixture alternately with milk,, stirring well after each addition. Stir in vanilla extract and fold in raspberries.
Spoon batter into greased muffin pan, filling two-thirds full.
Combine the sugar, flour, cinnamon and margarine with a pastry blender until mixture resembles crumbs. Sprinkle on top of muffin batter. Bake at 375 F. for 25 to 30 minutes or until golden brown. Remove from pans immediately and cool on wire rack.
Combine ingredients for glaze. When muffins are cool, drizzle glaze on top.
Recipe developed by Laura McLaughlin of Gainesville, FL, who won the grand prize in the healthful bread and dessert category of the National High School Recipe Contest, sponsored by Johnson & Wales University and The American Cancer Society. McLaughlin won a four-year tuition scholarship to Johnson & Wales, worth about $39,000. In "The (Elizabethtown, KY) News-Enterprise," 05/05/94. Pg.
2D. Posted by Cathy Harned. Submitted By MARK DRAKE On 08-02-95