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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.

Lemon Rasberry Streusel Muffins Recipe

Brought to you by Homestead Lodging

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Cook Time: 15 min
Yield: 3 dozen

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:
Heat oven to 400 degrees. 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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