Lemon-Raspberry Muffins

Mix up the dry ingredients and the streusel topping for these up to two days before you bake them, and store in zip-top plastic bags.

Yield: Makes 1 dozen

Ingredients

• 2 1/4  cups  all-purpose flour, divided
• 1/2  cup  sugar
• 2 1/2  teaspoons  baking powder
• 1/2  teaspoon  salt
• 1  (8-ounce) container lemon yogurt
• 1/2  cup  vegetable oil
• 2  large eggs
• 1  teaspoon  grated lemon rind
• 1  (6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed*
• 3  tablespoons  sugar
• 1  tablespoon  cold butter or margarine

Preparation

Combine 2 cups flour, 1/2 cup 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 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.

Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.

Bake at 375° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

*Blueberries may be substituted for raspberries.