Raspberry and Lemon Muffins with Streusel Topping
Created by MimiMaine on November 4, 2011
- Servings: 12
- Prep Time: 20m
- Cook Time: 20m
- Recipe #1986
Ingredients
- MUFFINS
- 1/2 cup low-fat yogurt (vanilla)
- 3 tablespoons oil
- 1 tablespoon fresh lemon juice
- 2 egg whites
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon fresh grated lemon peel
- 1/4 teaspoon salt
- 1 cup raspberries (frozen, not in syrup)
- STREUSEL TOPPING
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
How to Make
-
Step 1: In a small bowl combine the first four ingredients; blend well.
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Step 2: In a medium bowl combine the next five ingredients; mix well and then stir in the frozen raspberries--gently.
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Step 3: Add yogurt mixture to the flour mixture; stir just till the dry ingredients are moistened--one direction only for muffins (don't mush the raspberries).
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Step 4: Spoon batter into 12 cupcake papers that are sprayed slightly with vegetable spray.
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Step 5: STREUSEL TOPPING: In a small bowl combine the topping ingredients using a fork until crumbly; sprinkle over the tops of the muffins before baking.
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Step 6: Bake at 400 degrees for 16-20 minutes or until muffins are golden and done; immediately remove from pan.
Nutritional Facts
- Serving Size: 1 (63.7 g)
- Calories 182.4
- Total Fat - 4.7 g
- Saturated Fat - 1.1 g
- Cholesterol - 2.5 mg
- Sodium - 121.9 mg
- Total Carbohydrate - 33.4 g
- Dietary Fiber - 0.8 g
- Sugars - 18.1 g
- Protein - 2.2 g
- Calcium - 73.2 mg
- Iron - 0.5 mg
- Vitamin C - 2 mg
- Thiamin - 0 mg