Recipe - Raspberry-Lemon Muffins

MUFFINS
2 cup Flour
One half cup Sugar
2 teaspoon Baking powder
One half teaspoon Baking soda
1/8 teaspoon Salt
8 ounce Lemon yogurt, lowfat (1
Container)
One half cup Oil
1 teaspoon Lemon peel grated
2 Eggs
1 pack Frozen raspberries Thawed
& Drained
TOPPING
1/3 cup Sugar
2 tablespoon Butter
One fourth cup Flour

In a large mixing bowl, combine dry ingredients. In another bowl, combine
wet ingredients. Lightly fold wet ingredients into dry ingredients just
until combined. Gently stir in the raspberries.

Mix streusel topping ingredients, cutting butter into the flour and sugar
until crumbly. Heat oven to 400. Fill lined or greased muffin cups 2/3
full, sprinkle topping on each muffin. Bake 1820 minutes. Cool 5 minutes
in the pan before removing.=20

Recipe By : misplaced magazine

From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip