Raspberry Lemon Muffins
These muffins are bursting with fruity raspberry flavor. The lemon yogurt adds another twist and some healthy probiotics. Try them for breakfast or brunch.
6 tablespoons butter or canola oil margarine, softened
1 cup sugar or sugar substitute (e.g., Splenda)
2 eggs
2½ cups flour (can use half whole wheat or oat flour)
2 teaspoons baking powder
1/3 teaspoon baking soda
1 teaspoon grated lemon peel
1 cup lemon yogurt
¼ cup milk
2 cups fresh or frozen raspberries
Topping (optional):
1 cup quick cooking oats
¼ cup sugar
¼ cup butter or margarine, melted
3 tablespoons raspberry preserves
In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour, baking powder, baking soda and lemon peel in a separate bowl; add to butter and sugar mixture alternately with yogurt and milk. Gently fold in raspberries.
Drop mixture into 6 greased muffin tins. Combine the topping ingredients and spoon onto top of muffins.
Bake at 375 degrees for 25-30 minutes and cool for approximately 5-10 minutes before serving. Serve warm and enjoy!
6 tablespoons butter or canola oil margarine, softened
1 cup sugar or sugar substitute (e.g., Splenda)
2 eggs
2½ cups flour (can use half whole wheat or oat flour)
2 teaspoons baking powder
1/3 teaspoon baking soda
1 teaspoon grated lemon peel
1 cup lemon yogurt
¼ cup milk
2 cups fresh or frozen raspberries
Topping (optional):
1 cup quick cooking oats
¼ cup sugar
¼ cup butter or margarine, melted
3 tablespoons raspberry preserves
In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour, baking powder, baking soda and lemon peel in a separate bowl; add to butter and sugar mixture alternately with yogurt and milk. Gently fold in raspberries.
Drop mixture into 6 greased muffin tins. Combine the topping ingredients and spoon onto top of muffins.
Bake at 375 degrees for 25-30 minutes and cool for approximately 5-10 minutes before serving. Serve warm and enjoy!