Mimi's Raspberry and Lemon Muffins With Streusel Topping |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This was given to me by my daughter several years ago and has been an A+++++ favorite of ours. It has a hint of lemon and chocked full of raspberries. The streusel topping just makes the whole thing come together as a super, yummy muffin. Ingredients:
1/2 cup low-fat vanilla yogurt |
3 tablespoons oil |
1 tablespoon fresh lemon juice |
2 egg whites |
1 1/2 cups flour |
3/4 cup sugar |
2 teaspoons baking powder |
1 teaspoon grated lemon peel |
1/4 teaspoon salt |
1 cup frozen raspberries (not in syrup) |
1/4 cup sugar |
2 tablespoons flour |
1 tablespoon butter |
Directions:
1. In a small bowl combine yogurt, oil, lemon juice, and egg whites; blend well.
2. In a medium bowl combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon peel, and salt; mix well.
3. Stir in frozen raspberries.
4. Add yogurt mixture to flour mixture stirring just until dry ingredients are moistened-one direction only for muffins.
5. Line muffin tins with cupcake papers (or just spray the tins and use them as is).
6. Spoon batter evenly into the papers.
7. In a small bowl make the streusel topping using the 1/4 cup sugar, 2 tablespoons flour, and 1 tablespoon butter,using a fork till crumbly.
8. Sprinkle evenly over batter in muffins tins before baking.
9. Bake at 400 degrees for 16-20 minutes or until muffins are golden brown.
10. Immediately remove from pan and serve warm.
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