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) containers 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
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.
Servings: 12
Time preparation: 15 min.
Time total: 35 min.