Directions:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder, baking soda and lemon peel; add to creamed mixture alternately with yogurt and milk. Gently fold in raspberries.
- Fill greased or paper-lined muffin cups three-fourths full. Combine the topping ingredients; spoon over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 391.6 Kcal (1640 kJ) | ||
| Calories from fat | 64.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.14g | 11% | |
|---|---|---|---|
| Cholesterol | 35.47mg | 12% | |
| Sodium | 35.95mg | 1% | |
| Potassium | 134.44mg | 3% | |
| Total Carbs | 73.43g | 24% | |
| Sugars | 15.5g | 62% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 6.45g | 13% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 57.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 217.3 Kcal (910 kJ) | ||
| Calories from fat | 35.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.96g | 11% | |
|---|---|---|---|
| Cholesterol | 19.68mg | 12% | |
| Sodium | 19.95mg | 1% | |
| Potassium | 74.6mg | 3% | |
| Total Carbs | 40.75g | 24% | |
| Sugars | 8.6g | 62% | |
| Dietary Fiber | 0.77g | 6% | |
| Protein | 3.58g | 13% | |
| Vitamin C | 2.8mg | 8% | |
| Iron | 0.3mg | 3% | |
| Calcium | 31.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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