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Raspberry-Lemon Muffins

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


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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