RASPBERRY LEMON MUFFINS

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
8 ounces lemon yogurt
1/4 cup butter or margarine, melted and cooled
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen raspberries

Preheat oven to 400 degrees F. Grease or paper-line 12 muffin pan cups.

In a bowl, combine flour, sugar, baking powder, baking soda and salt; set aside.

Combine eggs, yogurt, butter, lemon peel and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in raspberries. Fill prepared muffin cups three-fourths full.

Bake at 400 degrees F for 18 to 20 minutes or until muffins test done.

Makes 12 muffins
From: Mrs. Eddie J. Miller, Clark, MO
Source: Today's Farmer magazine, March 2000