Recipe: Raspberry-Lemon Muffins with Streusel Topping

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