Raspberry-Lemon Muffins And Streusel
Contributed by: Chris WebAdmin. of RecipesNow.com
From the Pillsbury "Best Muffins and Quick Breads" cookbook.
- 1/2 cup low-fat vanilla yogurt
- 1/4 teaspoon salt
- 3 tablespoons oil
- 1 cup frozen whole raspberries
- 1 tablespoon lemon juice
- 2 egg whites
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon grated lemon peel Streusel Topping
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon margarine or butter
Heat oven to 400 F. Spray bottoms only of 12 muffin cups with
nonstick cooking spray. In small bowl, combine yogurt, oil, lemon juice and egg whites; blend
In medium bowl, combine 1 1/2 cups flour; 3/4 cup sugar, baking powder, lemon peel and
salt; mix well. Stir in frozen raspberries.
Add yogurt mixture to flour mixture; stir just until dry ingredients are moistened. Spoon
batter evenly into sprayed muffin cups.
In small bowl, combine all topping ingredients with fork until crumbly; sprinkle evenly over
batter in cups before baking.
Bake at 400 F. For 16 to 20 minutes or until muffins are golden brown and toothpick inserted
in center comes out clean. Immediately remove from pan.