Ingredients
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2 cups all-purpose flour
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1/2 cup sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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2 eggs, beaten
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1 cup lemon yogurt
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1/4 cup butter or 1/4 cup margarine, melted and cooled
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1 lemon rind, grated
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1 teaspoon vanilla extract
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1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries, thawed
Instructions
- Mix together first 5 ingredients in a mixing bowl.
- In another bowl, combine eggs, yogurt, butter, lemon peel and vanilla.
- Stir liquid mixture into dry mixture just until moistened.
- Fold in raspberries.
- Fill paper-lined muffin tins three-fourths full.
- Bake at 400 degrees for 18-20 minutes or until test done.