Ingredients
-
1/2
-
3
-
1
-
2
-
1 1/2
-
3/4
-
2
-
1
-
1/4
-
1
-
-
-
-
-
Directions
Mimi’s Raspberry and Lemon Muffins With Streusel Topping,This was given to me by my daughter several years ago and has been an A+++++ favorite of ours. It has a hint of lemon and chocked full of raspberries. The streusel topping just makes the whole thing come together as a super, yummy muffin.,These were amazing! Not too sweet, but not too tart. used fresh raspberries from the local farm and they made ten perfect muffins. I might add a few oats to the streusel topping next time because I like that, but otherwise the recipe is perfect! Love it!,Very nice moist muffin. I will add a bit more zest next time. Yum! 🙂
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Steps
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1
Done
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In a Small Bowl Combine Yogurt, Oil, Lemon Juice, and Egg Whites; Blend Well. |
|
2
Done
|
in a Medium Bowl Combine the 1 1/2 Cups Flour, 3/4 Cup of Sugar, Baking Powder, Lemon Peel, and Salt; Mix Well. |
|
3
Done
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Stir in Frozen Raspberries. |
|
4
Done
|
Add Yogurt Mixture to Flour Mixture Stirring Just Until Dry Ingredients Are Moistened--One Direction Only For Muffins. |
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5
Done
|
Line Muffin Tins With Cupcake Papers (or Just Spray the Tins and Use Them as Is). |
|
6
Done
|
Spoon Batter Evenly Into the Papers. |
|
7
Done
|
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. |
|
8
Done
|
Sprinkle Evenly Over Batter in Muffins Tins Before Baking. |
|
9
Done
|
Bake at 400 Degrees For 16-20 Minutes or Until Muffins Are Golden Brown. |
|
10
Done
|
Immediately Remove from Pan and Serve Warm. |
