Lemon/Raspberry Streusel Muffins

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, room temperature, lightly beaten
• 1 cup lemon yogurt
• 1/2 cup vegetable oil
• 1 teaspoon grated lemon zest
• 1 cup fresh or frozen raspberries
• 1/3 cup sugar
• 1/4 cup all-purpose flour
• 2 tablespoons butter or margarine

1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400u0b0 for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

flour, sugar, baking powder, baking soda, salt, eggs, lemon yogurt, vegetable oil, lemon zest, frozen raspberries, sugar, allpurpose, butter

Taken from www.tasteofhome.com/recipes/lemon-raspberry-streusel-muffins/ (may not work)