Lemon-Raspberry Muffins
Lemon-Raspberry Muffins is an moderately easy dinner. Made with 2 1/4 c. all purpose flour-divided, 1/2 c. sugar, 2 1/2 tsp. baking powder, 1/2 tsp. salt and 1 (8 oz.) container lemon yogurt, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Combine 2 cups flour, 1/2 cup sugar, baking powder & salt into a large bowl.
Make a well in center of mixture.
Stir together yogurt & next 3 ingredients.
Add to dry ingredients, stirring until just moistened.
Toss together 2 tablespoons flour & raspberries; fold into batter.
Spoon into lightly greased muffin pans, filling two-thirds full.
Combine remaining 2 tablespoons flour & 3 tablespoons sugar.
Cut butter into mixture with a pastry blender or fork until crumbly.
Spoon evenly over batter in muffin pans.
Bake at 375 degrees for 20 to 25 minutes or until golden brown.
Remove muffins from pan immediately.
π· Perfect Pairings
Complete your meal with these
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