Raspberry Lemon Muffins

These muffins are semi guiltless. You can exchange the 1 egg for 2 egg whites if you prefer and not add the crumb topping for even more guilt free indulgence.

Preheat the oven to 350 degrees F. Grease a 12 cup muffin tin, or line with paper liners.

• 1/2 cup lemon yogurt
• 3 tablespoons vegetable oil
• 1 tablespoon lemon juice
• 1 egg
• 1/2 teaspoon lemon extract (optional)
• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon grated lemon zest
• 1 cup raspberries

In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and lemon extract.
In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the raspberries. Spoon batter evenly into the prepared muffin cups leaving room for topping.

Cumb Topping

• 1 cup sugar
• 2/3 cup flour
• 2 tsp cinnamon
• 5 Tbsp softened butter
• Mix all to form a crumbly mixture spoon onto unbaked muffins

Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack. Be careful not to over bake!