"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1/4 c. plain nonfat yogurt 1 1/3 c. sugar 1 egg 2 1/3 c. flour 1 tbsp. + 1 tsp. baking powder 1/2 tsp. salt 1 c. skim milk 1 1/2 tsp. vanilla 1 1/2 c. raspberries 1/4 c. sugar 2 tsp. cinnamon 1/4 c. flour 1 tbsp. butter
Cream yogurt and 1 1/3 c. sugar; beat at medium speed until light and fluffy. Add egg, beating well. Combine the flour, baking powder, and salt. Add to creamed mixture alternately with milk; stir well after each addition. Stir in vanilla and fold in raspberries. Spoon batter into greased muffin pan, filling 2/3 full. Combine remaining ingredients until crumbly. Sprinkle on top of muffin batter. Bake at 375º for 25-30 min. or until golden brown. Remove from pans immediately.
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