TESTED & PERFECTED MIMI'S RASPBERRY AND LEMON MUFFINS WITH STREUSEL TOPPING Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
1?2 cup low-fat vanilla yogurt 3 tablespoons oil 1 tablespoon fresh lemon juice 2 egg whites 1 1?2 cups flour 3?4 cup sugar 2 teaspoons baking powder 1 teaspoon grated lemon peel 1?4 teaspoon salt 1 cup frozen raspberries (not in syrup) 1?4 cup sugar 2 tablespoons flour 1 tablespoon butter
DIRECTIONS
In a small bowl combine yogurt, oil, lemon juice, and egg whites; blend well. In a medium bowl combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon peel, and salt; mix well. Stir in frozen raspberries. Add yogurt mixture to flour mixture stirring just until dry ingredients are moistened--one direction only for muffins. Line muffin tins with cupcake papers (or just spray the tins and use them as is). Spoon batter evenly into the papers. In a small bowl make the streusel topping using the 1/4 cup sugar, 2 tablespoons flour, and 1 tablespoon butter,using a fork till crumbly. Sprinkle evenly over batter in muffins tins before baking. Bake at 400 degrees for 16-20 minutes or until muffins are golden brown. Immediately remove from pan and serve warm.
by: Mimi in Maine
0 comments