Mimi's Raspberry And Lemon Muffins With Streusel Topping

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1/2 cup low-fat vanilla yogurt
• 3 tablespoons oil
• 1 tablespoon fresh lemon juice
• 2 egg whites
• 1 1/2 cups flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 1 cup frozen raspberries (not in syrup)
• 1/4 cup sugar
• 2 tablespoons flour
• 1 tablespoon butter

Recipe

• 1 in a small bowl combine yogurt, oil, lemon juice, and egg whites; blend well.
• 2 in a medium bowl combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon peel, and salt; mix well.
• 3 stir in frozen raspberries.
• 4 add yogurt mixture to flour mixture stirring just until dry ingredients are moistened--one direction only for muffins.
• 5 line muffin tins with cupcake papers (or just spray the tins and use them as is).
• 6 spoon batter evenly into the papers.
• 7 in a small bowl make the streusel topping using the 1/4 cup sugar, 2 tablespoons flour, and 1 tablespoon butter,using a fork till crumbly.
• 8 sprinkle evenly over batter in muffins tins before baking.
• 9 bake at 400 degrees for 16-20 minutes or until muffins are golden brown.
• 10 immediately remove from pan and serve warm.