Mimi'S Raspberry And Lemon Muffins With Streusel To

Name: Mimi'S Raspberry And Lemon Muffins With Streusel Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup low-fat vanilla yogurt; 3 tablespoons oil; 1 tablespoon fresh lemon juice; 2 egg whites; 1 1/2 cups flour; 3/4 cup sugar; 2 teaspoons baking powder; 1 teaspoon grated lemon peel; 1/4 teaspoon salt; 1 cup frozen raspberries (not in syrup); 1/4 cup sugar; 2 tablespoons flour; 1 tablespoon butter

Servings: persons

1/2 cup low-fat vanilla yogurt
3 tablespoons oil
1 tablespoon fresh lemon juice
2 egg whites
1 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/4 teaspoon salt
1 cup frozen raspberries (not in syrup)
1/4 cup sugar
2 tablespoons flour
1 tablespoon butter

1
In a small bowl combine yogurt, oil, lemon juice, and egg whites; blend well.
2
In a medium bowl combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon peel, and salt; mix well.
3
Stir in frozen raspberries.
4
Add yogurt mixture to flour mixture stirring just until dry ingredients are moistened--one direction only for muffins.
5
Line muffin tins with cupcake papers (or just spray the tins and use them as is).
6
Spoon batter evenly into the papers.
7
In a small bowl make the streusel topping using the 1/4 cup sugar, 2 tablespoons flour, and 1 tablespoon butter,using a fork till crumbly.
8
Sprinkle evenly over batter in muffins tins before baking.
9
Bake at 400 degrees for 16-20 minutes or until muffins are golden brown.
10
Immediately remove from pan and serve warm.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup low-fat vanilla yogurt, 3 tablespoons oil, 1 tablespoon fresh lemon juice, 2 egg whites, and more.

Yes, Mimi'S Raspberry And Lemon Muffins With Streusel Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mimi'S Raspberry And Lemon Muffins With Streusel Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions