Lemon-Raspberry Streusel Muffins
2 1/4 C. flour (divided)
1/2 C. plus 1/3 C. sugar (divided)
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 container (8 oz.) lemon yogurt
1/2 C. vegetable oil
1 t. grated lemon peel
1 C. fresh or frozen raspberries (do not thaw)
2 T. margarine or butter
Preheat oven to 400°F.
Grease 36 miniature muffin cups. Or grease bottoms only of 14 regular muffin cups or line with paper baking cups.
In large bowl, combine 2 cups of the flour, 1/2 cup of the sugar, the baking powder, baking soda and salt; mix well. In small bowl, combine yogurt, oil, lemon peel and eggs; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Gently stir in raspberries. Fill greased muffin cups 3/4 full.
In another small bowl, prepare topping. Combine remaining 1/3 cup sugar and 1/4 cup flour. Using pastry blender or fork, cut in margarine until crumbly. Sprinkle over batter.
Bake in preheated oven. For mini-muffins, bake 11 to 13 minutes or until light golden brown and toothpick inserted into center comes out clean. For regular-size muffins, bake 18 to 20 minutes. Cool 5 minutes; remove from pan. Serve warm.
Makes 36 mini-muffins or 14 regular muffins.