Thursday, April 7, 2011

Streusel-topped Lemon Raspberry Muffins

2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
8 oz lemon yogurt (if you use 6 oz -- be sure to add 1/4 c. more or they will be dry)
1/2 c. oil
1 tsp. lemon peel, grated
2 eggs
1 c. fresh raspberries (or frozen)
Streusel Topping:
1/3 c. sugar
1/4 c. flour
2 Tbsp. soft butter

Heat oven to 400 degrees. Combine 2 c. flour, 1/2 c. sugar, baking powder, baking soda and salt and mix well. Set aside. In another bowl, combine yogurt, oil, lemon peel, and eggs and mix very well. Stir the dry ingredients with the wet ingredients and mix just until moistened and well blended. Gently stir in raspberries.

Grease or use paper liners. Fill muffin cups 2/3 full. Combine the streusel topping and sprinkle topping among all muffin cups.

Bake 18-20 minutes in the middle of the oven being careful not to over-bake. Cool slightly before eating. Makes 15 muffins.

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