- 8
- 16 mins
- 36 mins
Ingredients
- 2 1/4 cups All purpose flour divided
- 1/2 cup Sugar
- 2 1/2 tsp. Baking powder
- 1/2 tsp. Salt
- 1 8 oz Lemon yogurt, lowfat
- 1/2 cup Vegetable oil
- 2 eggs
- 1 tsp. Grated lemon rind
- 1 6 oz pkg Fresh raspberries
- or
- frozen - unthawed
- 3 Tbsp. Sugar
- 1 tablespoon cold butter
Preparation
Step 1
Combine 2 cups of flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in the center of the mixture.
Stir together yogurt, vegetable oil, eggs and grated lemon rind; add to dry ingredients, stirring until just moistened.
Toss together 2 tablespoons flour and raspberries; fold into batter; spoon into lightly greased muffin pans, filling two-thirds full.
Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.
Bake 375 degrees for 20-25 minutes or until golden.
Remove muffins from pans immediately and cool on wire racks.
Can substitute blueberries. Can mix up the dry ingredients and the strusel topping up to two days before you bake them. Store in zip top plastic bags.