Lemon/Raspberry Streusel Muffins

[Honoria]

Lemon/Raspberry Streusel Muffins

TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling

YIELD: about 1 dozen.





Ingredients

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, room temperature, lightly beaten

1 cup lemon yogurt

1/2 cup vegetable oil

1 teaspoon grated lemon zest (1 used zest from an entire lemon)
1 cup fresh or frozen raspberries


TOPPING:

1/3 cup sugar

1/4 cup all-purpose flour

2 tablespoons butter or margarine


Directions


In a large bowl, combine flour, sugar, baking powder, baking soda and salt.

Combine eggs, yogurt, oil and lemon zest; 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.

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