Raspberry Muffins

Raspberry Muffins  

Ingredients 

 6 tablespoons butter, softened

 1 cup sugar 

 2 eggs 

 2-1/2 cups all-purpose flour 

 2 teaspoons baking powder 

 1/4 teaspoon baking soda 

 1 teaspoon lemon peel, grated

 1 cup lemon yogurt 

 1/4 cup milk 

 2 cups fresh raspberries* 

 Topping 

 1 cup quick-cooking oats 

 1/4 cup sugar 

 1/4 cup butter, melted 

 3 tablespoons raspberry preserves, seedless 

         

  

  

         

                             

Directions  

 1. In a large mixing bowl, cream butter and sugar until light and fluffy. 

Beat in eggs. 

 2. Combine the flour, baking powder, baking soda and lemon peel; 

add to creamed mixture alternately with yogurt and milk. Fold in raspberries. 

 3. Fill paper-lined muffin cups three-fourths full.

 4. Combine the topping ingredients; spoon over batter.

 5. Bake at 375° for 25-35 minutes or until a toothpick inserted in the 

center comes out clean.

 6. Cool for 5 minutes before removing from pans.

 * If you use frozen raspberries, use without thawing.