Lemon Raspberry Crumb Muffins |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 12 |
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this is from a Gooseberry Patch cookbooks...so delightful Ingredients:
2 1/4 cups flour |
2 teaspoons baking powder |
1/2 cup cups sugar |
1/3 cup sugar |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
8 ounces lemon yogurt |
1/2 cup oil |
1 teaspoon lemon zest |
2 large eggs |
1 1/2 cups raspberries |
2 tablespoons butter |
Directions:
1. in large bowl, combine 2 cups flour, 1/2 cup sugar, baking powder, baking soda and salt.
2. in small bowl, combine yogurt, oil, lemon zest and eggs.mix well.
3. add to dry ingredients, stir just until dry ingredients are moistened -
4. gently stir in raspberries.
5. coat muffin tins with non stick spray -
6. fill 3/4 full with batter.
7. combine remaining flour, sugar and butter with pastry blender, till crumbly -
8. sprinkle topping over batter.
9. bake at 400* for 18-20 minutes.
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