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    Raspberry-Lemon Yogurt Muffins

    List of Ingredients




    2 cups flour
    1/2 cup sugar
    2 tsp. baking powder
    1/2 tsp. baking soda
    8 oz. lemon yogurt
    1/2 cup oil
    1 tsp. lemon peel, grated
    2 eggs
    1 cup fresh or frozen raspberries, unthawed
    1/2 cup pecans, finely chopped

    Topping:
    1/3 cup sugar
    1/4 cup flour
    2 Tbsp. butter
    Combine with fork until crumbly.

    Recipe



    In large bowl, combine flour and all dry ingredients.
    In small bowl, combine yogurt, oil, lemon peel. and eggs, mixing well.
    Add to dry ingredients; stir just until dry ingredients moistened.
    Gently stir in raspberries.
    Fill muffin cups 3/4 full.
    Sprinkle topping over batter.
    Bake at 400 for 18-20 minutes.

    Yield: 16 muffins.
 

 

 

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