Lemon Raspberry Muffins

These are awesome muffins that also freeze well. You could also use blueberries instead of raspberries.

Lemon Raspberry Muffins

6 oz lemon yogurt

2 eggs

2 Tablespoon Lemon Juice

1 teaspoon lemon zest

3/4 cup vegetable or canola oil

2 ¼ cups flour

1/2 cup sugar

½ teaspoon salt

2 teaspoons baking powder

1 cup fresh or frozen raspberries

Streusel Topping

1/3 cup sugar

1/4 cup flour

2 Tbsp. butter, softened

In a large bowl, mix yogurt, eggs, sugar, lemon juice, lemon zest, and oil. In a separate bowl, mix the flour, baking powder, sugar and salt.

Add the dry ingredients to the wet and stir just until well mixed.

Gently fold in raspberries. Then fill muffin cups 3/4 full. (This recipe makes about 18 regular sized muffins.)

To make streusel, use a pastry blender or a fork to mash ingredients for several minutes, until butter is well incorporated and the consistency more like crumbles than sand.

Sprinkle topping over batter and bake muffins at 375° for 18-22 minutes.

* To make Gluten Free use gluten free flour add ¼ teaspoon xanthium gum if your flour mixture does not contain it.

*To make Dairy Free use dairy free margarine in place of the butter, and Dairy Free Yogurt.

Jan Dairy Keen