Award winning raspberry muffins

Award-Winning Raspberry Muffins recipe

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2 cups flour
1/2 cup sugar
2 teaspoons baking powder (1 teaspoon for high altitude)
1/2 teaspoon baking soda (1/4 teaspoon for high altitude)
1/2 teaspoon salt
One 8-ounce carton lemon yogurt
1/2 cup oil
1 teaspoon grated lemon peel
2 eggs
1 cup fresh raspberries
1/2 cup chopped pecans
1/3 cup sugar
1/4 cup flour
2 Tablespoons butter


In a large bowl, combine flour and all dry ingredients (except topping ingredients). In a small bowl, combine yogurt, oil, lemon peel, and eggs. Add to dry ingredients; stir just until dry ingredients moistened. Gently stir in raspberries and pecans. Fill muffin cups until 3/4 full. Combine topping ingredients with a fork until crumbly. Sprinkle topping over batter. Bake at 400 degrees for 20 minutes.

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