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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces lemon yogurt 1/2 cup oil 1 teaspoon grated lemon peel 2 eggs l cup fresh or frozen raspberries, thawed TOPPING INGREDIENTS: 1/3 cup sugar 1/4 cup flour 2 tablespoons margarine or butter Instructions: Preheat oven to 400F. Grease 36 mini muffin cups*. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; mix well. In small bowl, combine yogurt, oil, lemon peels and eggs; mix well. Add to dry ingredients; stir until dry ingredients are moistened. Gently stir in rasberries. Fill greased muffin cups 3/4 full. For the topping, combine the 1/3 c sugar and 1/3 c flour in a small bowl. Using a pastry blender or fork, cut in margarine until crumbly. Sprinkle over batter. Bake at 400 for 11-13 minutes or until light brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups. Serve warm. Notes: * recipe can be baked in regular muffin cups. Grease bottom only of 14 muffin cups or line with paper baking cups. Fill greased muffin cups 3/4 full. Bake at 400 for 18-20 min. |
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