Lemon-Raspberry Muffins

I made these for a "Deck dinner" tonight. I called my friend Lynn Brown and asked "If I bring dinner can we eat on your deck? " Happy to report...it worked!

These are killers...I am telling you...

I am baking them up right now. 

I am serving them with Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil (http://tammymaltby.typepad.com/tammyhansonmaltby/2011/06/spicy-pasta-salad-with-smoked-gouda-tomatoes-and-basil.html)

That woman has a beautiful view of Pikes Peak . It's wonderful to have friends in beautiful places!

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. They also freeze great.

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 olive oil
• 2 large eggs
• two grated lemon rinds
• 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

• 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.

 

Comments

[Darlene Shortridge]

Looks delish! Thanks for sharing!