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Lemon Rasberry Streusel Muffins




Source of Recipe


Internet


List of Ingredients




2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces lemon yogurt
1/2 cup oil
1 teaspoon grated lemon peel
2 eggs
l cup fresh or frozen raspberries, unthawed

TOPPING INGREDIENTS:

1/3 cup sugar
1/4 cup flour
2 tablespoon margarine or butter

Heat oven to 400 degrees. Grease 36 mini muffin cups*. Lightly spoon flour into measuring cup; level off. In a large bowl, combine 2 c flour, 1/2 c sugar, baking powder, baking soda, and salt; mix well.

In small bowl, combine yogurt, oil, lemon peels and eggs; mix well. Add to dry ingredients; stir until dry ingredients are moistened. Gently stir in rasberries.

Fill greased muffin cups 3/4 full. In a small bowl, combine the 1/3 c sugar and 1/3 c flour. Using a pastry blender or fork, cut in margarine until crumbly. Sprinkle over batter.
Bake at 400 for 11-13 minutes or until light brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups. Serve warm.

* recipe can be baked in regular muffin cups. Grease bottom only of 14 muffin cups or line with paper baking cups. Fill greased muffin cups 3/4 full. Bake at 400 for 18-20 min.


Recipe