Mimi'S Raspberry And Lemon Muffins With Streusel Topping - cooking recipe

Ingredients

1/2 cup low-fat vanilla yogurt
3 tablespoons oil
1 tablespoon fresh lemon juice
2 egg whites
1 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/4 teaspoon salt
1 cup frozen raspberries (not in syrup)
1/4 cup sugar
2 tablespoons flour
1 tablespoon butter

Preparation

In a small bowl combine yogurt, oil, lemon juice, and egg whites; blend well.
In a medium bowl combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon peel, and salt; mix well.
Stir in frozen raspberries.
Add yogurt mixture to flour mixture stirring just until dry ingredients are moistened--one direction only for muffins.
Line muffin tins with cupcake papers (or just spray the tins and use them as is).
Spoon batter evenly into the papers.
In a small bowl make the streusel topping using the 1/4 cup sugar, 2 tablespoons flour, and 1 tablespoon butter,using a fork till crumbly.
Sprinkle evenly over batter in muffins tins before baking.
Bake at 400 degrees for 16-20 minutes or until muffins are golden brown.
Immediately remove from pan and serve warm.