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      Title: Lemon-Raspberry Streusel Muffins
 Categories: Breads, Citrus, Fruits, Dairy
      Yield: 12 servings

      2 c  A-P flour
    1/2 c  Sugar
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      2 lg Eggs; room temperature,
           - lightly beaten
      1 c  Lemon yogurt
    1/2 c  Oil
      1 ts Lemon zest; grated
      1 c  Raspberries

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    1/3 c  Sugar
    1/4 c  A-P flour
      2 tb Butter

  In a large bowl, combine flour, sugar, baking powder, baking soda,
  and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir
  into dry ingredients just until moistened. Fold in raspberries.
  Fill greased or paper-lined muffin cups three-fourths full. For
  topping, combine sugar and flour. Cut in butter until mixture
  resembles coarse crumbs; sprinkle about 1 tablespoon over each
  muffin. Bake @ 400°F/205°C for 18-20 minutes or until muffins test
  done. Cool in pan 10 minutes before removing to a wire rack.

  Recipe by Marie Herr, Berea, Ohio

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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