Raspberry-Lemon Muffins

Course : Muffins
Serves: 12
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2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
8 ounces lemon yogurt, lowfat -- (1 container)
1/2 cup oil
1 teaspoon lemon peel -- grated
2 large eggs
1 package frozen raspberries -- Thawed and Drained
1/3 cup sugar
2 tablespoons butter
1/4 cup flour

Preparation / Directions:

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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