Raspberry Lemon Muffins

• Vegetarian

• Produce

  • 1 tsp Lemon, zest
  • 1 cup Raspberries, Fresh or frozen

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tsp Baking powder
  • 2 1/4 cup Flour
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1/3 cup White sugar

• Dairy

  • 1/2 cup Butter
  • 1/4 cup Greek lemon yogurt
  • 3/4 cup Milk

Found on thisgalcooks.com

Ingredients

• 1 C fresh or frozen (thawed) raspberries
• 1¾ C all purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• ⅓ C white sugar
• 1 egg, beaten
• ¾ C milk
• ¼ C butter, melted
• ¼ C greek lemon yogurt
• ½ C all purpose flour
• ½ C sugar
• ¼ C cold butter, cubed
• 1 tsp lemon zest

Directions

• Line a muffin pan with cupcake liners
• In a large mixing bowl, combine 1 1¾ C flour, baking powder, ⅓ C sugar and salt.
• In another mixing bowl, combine the egg, milk, melted butter. Add the mixture to the flour mixture and stir with a spoon. Add the yogurt and mix well. The mixture will be thick and lumpy.
• In a smaller mixing bowl, combine ½ C all-purpose flour, ½ C white sugar and the lemon zest to make the topping. Cut in the butter until the mixture resembles crumbs.
• Put about ¼ C of the batter in each muffin cup. Top with the raspberries and then top with the topping.
• Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. If using fresh raspberries, bake for 15 minutes and increase the time, if needed.
• Cool on a wire rack for 10-15 minutes before serving.

Nutrition