RASPBERRY-LEMON MUFFINS WITH STREUSEL TOPPING
1/2 cup low-fat vanilla yogurt
3 tablespoons oil
1 tablespoon lemon juice
2 egg whites
1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/4 teaspoon salt
1 cup frozen whole raspberries
FOR THE STREUSEL TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1 tablespoon margarine or butter
Heat oven to 400 degrees F. Spray bottoms only of 12 muffin cups with nonstick cooking spray.
In small bowl, combine yogurt, oil, lemon juice and egg whites; blend well. Set aside.
In medium bowl, combine 1 1/2 cups flour; 3/4 cup sugar, baking powder, lemon peel and salt; mix well. Stir in frozen raspberries.
Add yogurt mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups.
In small bowl, combine all streusel topping ingredients with fork until crumbly; sprinkle evenly over batter in cups before baking.
Bake at 400 degrees F for 16 to 20 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Source: Pillsbury Best Muffins and Quick Breads Cookbook
1/2 cup low-fat vanilla yogurt
3 tablespoons oil
1 tablespoon lemon juice
2 egg whites
1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/4 teaspoon salt
1 cup frozen whole raspberries
FOR THE STREUSEL TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1 tablespoon margarine or butter
Heat oven to 400 degrees F. Spray bottoms only of 12 muffin cups with nonstick cooking spray.
In small bowl, combine yogurt, oil, lemon juice and egg whites; blend well. Set aside.
In medium bowl, combine 1 1/2 cups flour; 3/4 cup sugar, baking powder, lemon peel and salt; mix well. Stir in frozen raspberries.
Add yogurt mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups.
In small bowl, combine all streusel topping ingredients with fork until crumbly; sprinkle evenly over batter in cups before baking.
Bake at 400 degrees F for 16 to 20 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Source: Pillsbury Best Muffins and Quick Breads Cookbook
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Muffins, Quick Breads
Breads - Muffins, Quick Breads
- Brewed Awakenings Granola Muffins (makes 30 muffins)
- Old Tyme Johnny Cake recipe
- Quick All Bran Muffins with 8 Variations (Kellogg's recipe, 1960's)
- Carrot-Zucchini Loaves
- Oatmeal Raisin Cookie Muffins (mini-muffins using yogurt and pumpkin)
- California Brown Bread (using honey)
- Homemade Flour Tortillas (using baking mix, like Bisquick)
- Cayenne Corn Bread Sticks
- Gingered Pear and Walnut Bread (using crystallized ginger)
- Spiced Whole Wheat Pumpkin Loaf (with raisins, dates, and walnuts)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute