- 6 oz lemon yogurt or Greek yogurt
- 2 eggs
- 1/2 cup sugar
- 3/4 cup oil (I always substitute at least 1/2 of this amount with applesauce, sometimes all of it. If you replace all the oil with applesauce, it will make them denser and a little chewy but they are still delicious)
- 2 cups flour (choose the flour you like to bake with)
- 2 teaspoons (tsp) baking powder
- 1/2 tsp baking soda
- 1 cup fresh or frozen raspberries
- 1/3 cup sugar
- 1/4 cup flour
- 2 tablespoons butter
- In a large bowl, mix yogurt, eggs, sugar, and oil.
- In a separate bowl, mix the flour, baking powder, and baking soda.
- Add the dry ingredients and stir until well mixed.
- Add in raspberries and fill muffin cups 3/4 full.
- To make streusel, use a pastry blender or a fork to mash ingredients for several minutes, until butter is well incorporated and the consistency is like small crumbles.
- Sprinkle topping over batter and bake muffins at 400° for 18 to 22 minutes.
(This recipe makes about 18 regular sized muffins.)
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