Lemon Streusel Muffins

Name: Lemon Streusel Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 serving(s)
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 cup sugar; 1/2 salt; 1 (8 ounce) container lemon yogurt; 1/2 cup vegetable oil; 1 tablespoon fresh lemon zest, grated; 2 eggs; 1 cup blueberries or 1 cup red raspberries (fresh or frozen thawed); 6 tablespoons sugar; 5 tablespoons all-purpose flour; 2 tablespoons butter or 2 tablespoons margarine

(3)

Recipe by glitter

Very delectible muffins with a lemony taste and a wonderful streusel to give it a slight sweet taste atop. Wonderful with your morning or mid-morning or anytime coffe or tea. And when no one's looking ...a snack!

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READY IN: 35mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

2

cups all-purpose flour
2

teaspoons baking powder
¹⁄₂

teaspoon baking soda
¹⁄₂

cup sugar
¹⁄₂

salt
1

(8 ounce) container lemon yogurt
¹⁄₂

cup vegetable oil
1

tablespoon fresh lemon zest, grated
2

eggs
1

cup blueberries or 1 cup red raspberries (fresh or frozen thawed)
Streusel
6

tablespoons sugar
5

tablespoons all-purpose flour
2

tablespoons butter or 2 tablespoons margarine

DIRECTIONS

Preheat the oven to 400*.
Grease or paper line medium sized muffin cups or mini- cups.
In a small bowl, combine flour, baking powder, baking soda, sugar, and salt.
Mix well.
In a large bowl, combine yogurt, oil, lemon zest and the eggs.
mix well.
Add dry ingredients but stir only until it is moistened.
Gently fold in the fruit.
Fill prepared muffin tin three-fourths full with batter.
Topping: Combine sugar,flour and butter and mix until crumbly.
Sprinkle this over the batter.
Bake for 12 to 13 min.
for mini muffins and 20 min.
for medium sized muffins.
Cool for 5 min.
then remove them from their pans (12 muffins or 24 mini) Variation for the muffins: eliminate the fruit and add 14 c.
popy seeds or 1 c.
finely chopped pecans.