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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lemon Raspberry Streusel Muffins Recipe

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This recipe for Lemon Raspberry Streusel Muffins is from A collection of Favorites from Mrs. Schuller's FCS Classes & Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 Oz.) container lemon yogurt
1/2 cup oil
1 tsp. grated lemon peel
2 eggs
1 cup fresh or frozen raspberries (do not thaw)

Topping:

1/3 cup sugar
1/4 cup flour
2 Tbsp margarine or butter
Directions:
Directions:
Heat oven to 400 degrees. Grease 36 miniature muffin cups or 12 regular muffin cups.In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.
In a small bowl, combine yogurt, oil, lemon peel and eggs; mix well.Add to dry ingredients. Stir just until dry ingredients are moistened. Gently stir in raspberries. Fill greased muffin cups 3/4 full.

Topping: In small bowl, combine 1/3 cup sugar and 1/4 cup flour. Using pastry blender or fork, cut in margarine until crumbly. Sprinkle over batter.

Mini Muffins: Bake at 400 degrees for 11-13 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm.
Regular Muffins: Bake at 400 degrees for 18-20 minutes or until light golden brown.

 

 

 

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