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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 18 |
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These muffins are my family's favorite and can be made with blueberries as well. Serve them for breakfast with jam or for dessert with ice cream. Ingredients:
6 tablespoons butter, softened |
1 cup sugar |
2 eggs |
2-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1 teaspoon grated lemon peel |
1 cup lemon yogurt |
1/4 cup milk |
2 cups fresh or frozen raspberries |
topping: |
1 cup quick-cooking oats |
1/4 cup sugar |
1/4 cup butter, melted |
3 tablespoons seedless raspberry preserves |
Directions:
1. 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.
2. 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.
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