Lemon/Raspberry Streusel Muffins Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 2 large eggs lightly beaten
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 tablespoons butter or margarine
- 1/2 cup sugar
- topping:
- 1/3 cup sugar
- 1 teaspoon grated lemon peel
- 1 cup fresh or frozen raspberries
- 1 cup (8 ounces) lemon yogurt
- Carbohydrate 18.2451062891812 g
- Cholesterol 114.793715276673 mg
- Fat 18.8371903163626 g
- Fiber 0.651586854642059 g
- Protein 5.51364806799488 g
- Saturated Fat 7.33650268705437 g
- Serving Size 1 1 serving (87g)
- Sodium 4285.25936069833 mg
- Sugar 17.5935194345392 g
- Trans Fat 1.18568619931429 g
- Calories 264 calories
Directions In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon peel; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400degrees for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1 dozen. Originally published as Lemon/Raspberry Streusel Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p75 Nutritional Facts 1 serving (1 each) equals 272 calories, 12 g fat (3 g saturated fat), 41 mg cholesterol, 258 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
