Lemon-Raspberry Muffins

Name: Lemon-Raspberry Muffins
Ingredients: 2 1/4 c. all purpose flour-divided; 1/2 c. sugar; 2 1/2 tsp. baking powder; 1/2 tsp. salt; 1 (8 oz.) container lemon yogurt; 1/2 c. vegetable oil; 2 large eggs; 1 tsp. grated lemon rind (optional); 1 (6 oz.) pkg. fresh raspberries (about 1 1/4 c.) OR 1 (6 oz.) pkg. quick frozen raspberries, unthawed; 3 Tbsp. sugar; 1 Tbsp. cold butter or margarine

11 ingredients

1 steps

Ingredients

2 1/4 c. all purpose flour-divided
1/2 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 (8 oz.) container lemon yogurt
1/2 c. vegetable oil
2 large eggs
1 tsp. grated lemon rind (optional)
1 (6 oz.) pkg. fresh raspberries (about 1 1/4 c.) OR 1 (6 oz.) pkg. quick frozen raspberries, unthawed
3 Tbsp. sugar
1 Tbsp. cold butter or margarine

Directions

1

Combine 2 cups flour, 1/2 cup sugar, baking powder & salt into a large bowl. Make a well in center of mixture. Stir together yogurt & next 3 ingredients. Add to dry ingredients, stirring until just moistened. Toss together 2 tablespoons flour & raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full. Combine remaining 2 tablespoons flour & 3 tablespoons sugar. Cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Remove muffins from pan immediately. Makes 1 dozen.