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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ingredients:
2 cups all-purpose flour |
1/2 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs, beaten |
1 cup lemon yogurt |
1/4 cup butter or 1/4 cup margarine, melted and cooled |
1 lemon rind, grated |
1 teaspoon vanilla extract |
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries, thawed |
Directions:
1. Mix together first 5 ingredients in a mixing bowl.
2. In another bowl, combine eggs, yogurt, butter, lemon peel and vanilla.
3. Stir liquid mixture into dry mixture just until moistened.
4. Fold in raspberries.
5. Fill paper-lined muffin tins three-fourths full.
6. Bake at 400 degrees for 18-20 minutes or until test done.
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