Raspberry-lemon muffins

Yield: 12 Servings

Measure Ingredient
MUFFINS
2 cups Flour
½ cup Sugar
2 teaspoons Baking powder
½ teaspoon Baking soda
⅛ teaspoon Salt
8 ounces Lemon yogurt, lowfat -- (1
Container)
½ cup Oil
1 teaspoon Lemon peel -- grated
2 Eggs
1 pack Frozen raspberries -- Thawed
& Drained
TOPPING
⅓ cup Sugar
2 tablespoons Butter
¼ cup Flour

In a large mixing bowl, combine dry ingredients. In another bowl, combine wet ingredients. Lightly fold wet ingredients into dry ingredients just until combined. Gently stir in the raspberries.

Mix streusel topping ingredients, cutting butter into the flour and sugar until crumbly. Heat oven to 400. Fill lined or greased muffin cups ⅔ full, sprinkle topping on each muffin. Bake 18-20 minutes. Cool 5 minutes in the pan before removing.=20

Recipe By : misplaced magazine From: Sykes.Kaye@... (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100 File

Similar recipes