Recipe: Lemon Raspberry Streusel Muffins (using yogurt)

LEMON RASPBERRY STREUSEL MUFFINS

2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) carton lemon lowfat yogurt
1/2 cup oil
2 eggs
1 teaspoon grated lemon peel
1 cup raspberries, unthawed if frozen

FOR THE STREUSEL TOPPING:
1/3 cup sugar
1/4 cup flour
2 tablespoons butter

Heat oven to 400 degrees F. Grease 36 miniature muffin cups (or grease bottom only of 14 regular-size muffin cups or line with paper baking cups).

Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, 1/2 cup sugar, baking powder, baking soda and salt; mix well.

In small bowl, combine yogurt, oil, lemon peel and eggs; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Gently stir in raspberries. Fill greased muffin cups 3/4 full.

To make the topping, in small bowl, combine 1/3 cup sugar and 1/4 cup flour. Using pastry blender or fork, cut in margarine until crumbly. Sprinkle over batter.

Bake at 400 degrees F for 11 to 13 minutes for mini muffins or 18 to 20 minutes for regular-size muffins, or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups. Serve warm.

Makes 36 mini muffins or 14 regular-size muffins
Source: Recipe booklet: All New Brunch Cookbook, Classic Pillsbury Cookbooks, June 1990, #112