Lemon Raspberry Streusel Muffins

• 2 cups all-purpose flour
• 12 cup sugar
• 2 teaspoons baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 1 (6 ounce) container lemon yogurt
• 12 cup vegetable oil
• 1 teaspoon grated lemon peel
• 2 eggs, beaten
• 1 cup fresh raspberries (if frozen do not thaw) or 1 cup frozen raspberries (if frozen do not thaw)
• 13 cup sugar
• 14 cup all-purpose flour
• 2 tablespoons butter or 2 tablespoons margarine

1. Heat oven to 400.
2. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups.
3. In large bowl, mix 2 cups flour, 1/3 cup sugar, the baking powder, baking soda and salt.
4. With spoon, stir in yogurt, oil, lemon peel and egg just until dry ingredients are moistened.
5. Fold in raspberries.
6. Spoon batter evenly into muffin cups.
7. In small bowl, with pastry blender or fork, mix streusel ingredients until crumbly.
8. Sprinkle over batter in cups.
9. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean and tops are golden brown.
10. Cool 5 minutes.
11. Remove from muffin cups to cooling rack.
12. Serve warm.

flour, sugar, baking powder, baking soda, salt, lemon yogurt, vegetable oil, eggs, fresh raspberries, sugar, flour, butter

Taken from www.food.com/recipe/lemon-raspberry-streusel-muffins-166728 (may not work)