RASPBERRY LEMON MUFFINS
Ingredients:
2 c. flour
1/2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 c. (8 oz.) lemon yogurt
1/4 c. butter or margarine, melted and cooled
1 tsp. grated lemon peel
1 tsp. vanilla extract
1-1/2 c. fresh or frozen raspberries
Method:
In a bowl, combine the first 5 ingredients.
Combine the next 5 ingredients; mix well.
Stir into dry ingredients, just until moistened.
Fold in raspberries.
Fill greased or pepper-lined muffin cups three-fourths full.
Bake at 400-F for 18-20 minutes or until muffins test done.
Submitted by Abbey
July 28, 2000
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