Shelly's Recipe

LEMON REASPBERRY MUFFINS

Category: Muffins

2 cups flour, divided
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 (8 oz) container lemon yogurt
2 eggs
1 tsp grated lemon rind
1 (6 oz) pkg fresh raspberries (about 1 1/4 cups) or (6 oz) pkg frozen raspberries, unthawed
3 tbsp sugar
1 tbsp cold butter

Combine 2 cups flour, sugar, baking powder and salt in a large bowl; make a well in center of mixture.

Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened. Toss together 2 tbsp flour and raspberries; fold into batter and spoon into lightly grease muffin pans, filling two-thirds full..

Toss together 2 tbsp flour and 3 tbsp sugar; cut butter into mixture until crumbly, and spoon evenly over batter in batter in muffin pans. Bake at 375 for 20-25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

NOTE: Blueberries are a good substitute for the raspberries.