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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Mix up the dry ingredients and the streusel topping for these up to two days before you bake them, and store in zip-top plastic bags. Ingredients:
2 1/4 cups all-purpose flour, divided |
1/2 cup sugar |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 (8-ounce) container lemon yogurt |
1/2 cup vegetable oil |
2 large eggs |
1 teaspoon grated lemon rind |
1 (6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed |
3 tablespoons sugar |
1 tablespoon cold butter or margarine |
Directions:
1. Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
2. Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.
3. Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.
4. Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.
5. Bake at 375° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.
6. *Blueberries may be substituted for raspberries.
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