*  Exported from  MasterCook II  *

                         Raspberry-Lemon Muffins

Recipe By     : misplaced magazine
Serving Size  : 12   Preparation Time :0:30
Categories    : Breakfast                        Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        MUFFINS
   2      cups          flour
     1/2  cup           sugar
   2      teaspoons     baking powder
     1/2  teaspoon      baking soda
     1/8  teaspoon      salt
   8      ounces        lemon yogurt, lowfat -- (1 container)
     1/2  cup           oil
   1      teaspoon      lemon peel -- grated
   2                    eggs
   1      package       frozen raspberries -- Thawed & Drained
                        TOPPING
     1/3  cup           sugar
   2      tablespoons   butter
     1/4  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 18-20 minutes.  Cool 5 minutes
in the pan before removing. 

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