Raspberry-lemon muffins

 
                          Raspberry-Lemon Muffins
 
 Recipe By     : misplaced magazine
 Serving Size  : 12   Preparation Time :0:30
 Categories    : Breakfast                        Muffins
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         MUFFINS
    2      cups          flour
      1/2  cup           sugar
    2      teaspoons     baking powder
      1/2  teaspoon      baking soda
      1/8  teaspoon      salt
    8      ounces        lemon yogurt, lowfat -- (1 container)
      1/2  cup           oil
    1      teaspoon      lemon peel -- grated
    2                    eggs
    1      package       frozen raspberries -- Thawed & Drained
                         TOPPING
      1/3  cup           sugar
    2      tablespoons   butter
      1/4  cup           flour
 
 In a large mixing bowl, combine dry ingredients.
 In another bowl, combine wet ingredients.
 Lightly fold wet ingredients into dry ingredients just until combined.
 Gently stir in the raspberries.
 
 Mix streusel topping ingredients, cutting butter into the flour and sugar
 until crumbly.  Heat oven to 400.  Fill lined or greased muffin cups 2/3
 full, sprinkle topping on each muffin. Bake 18-20 minutes.  Cool 5 minutes
 in the pan before removing. 
 
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