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Lemon/Raspberry Streusel Muffins

TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD:12 servings

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup (8 ounces) lemon yogurt
1/2 cup vegetable oil
1 teaspoon grated lemon peel
1 cup fresh or frozen raspberries
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter or margarine

1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon peel; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1 dozen.
Nutritional Facts

1 serving (1 each) equals 272 calories, 12 g fat (3 g saturated fat), 41 mg cholesterol, 258 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.

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