| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Muffins |
12 |
Servings |
INGREDIENTS
|
|
MUFFINS |
| 2 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/8 |
ts |
Salt |
| 8 |
oz |
Lemon yogurt, lowfat — (1 |
|
|
Container) |
| 1/2 |
c |
Oil |
| 1 |
ts |
Lemon peel — grated |
| 2 |
|
Eggs |
| 1 |
pk |
Frozen raspberries — Thawed |
|
|
& Drained |
|
|
TOPPING |
| 1/3 |
c |
Sugar |
| 2 |
tb |
Butter |
| 1/4 |
c |
Flour |
INSTRUCTIONS
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.=20
Recipe By : misplaced magazine
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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