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Lemon Raspberry Streusel Muffins Recipe

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This recipe for Lemon Raspberry Streusel Muffins, by , is from The Koeberlein Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Bratcher
Added: Tuesday, August 25, 2009


2 c. flour
1/2 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 eggs, lightly beaten
1 c. lemon yogurt
1/2 c. oil
1 t. grated lemon peel
1 c. fresh or frozen raspberries (unthawed)

1/3 c. sugar
1/4 c. flour
2 T. butter or margarine

Combine first 5 ingredients and set aside. Combine eggs, yogurt, oil, and lemon peel; stir mixture into dry ingredients. Fold in raspberries. For topping, cut butter into dry topping ingredients until mixture resembles coarse crumbs. Put batter in greased muffin pans. Sprinkle on topping. Bake at 400 for about 18 minutes. Cool in pan 10 minutes before removing to wire rack.




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