"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Raspberry Streusel Muffins Recipe

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

Best of the Best From Minnesota Cookbook
Added: Thursday, November 13, 2008


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 375 for 25-30 min. or until golden brown. Remove from pans immediately.




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