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Raspberry-Lemon Muffins And Streusel

Contributed by: Chris WebAdmin. of

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 well.

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.

Serve warm.

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