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Full Online Book HomeLearning KitchenBread - Muffins Raspberry Or Blueberry Crumb Muffins
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Bread - Muffins Raspberry Or Blueberry Crumb Muffins Post by :catbeach Category :Learning Kitchen Author :Unknown Date :December 2011 Read :568

Click below to download : Bread - Muffins Raspberry Or Blueberry Crumb Muffins (Format : PDF)

Bread - Muffins Raspberry Or Blueberry Crumb Muffins

2 c. flour
1/2 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
8 oz. carton lemon yogurt (can use light)
1/2 c. oil
1 t. grated lemon zest (just the outer yellow lemon peel, none of the white because it's bitter)
2 eggs
1 to 1 1/2 cups raspberries or blueberries (frozen or fresh)

Topping:
1/3 c. sugar
1/4 c. flour
2 T. butter

In large bowl, combine flour and all dry ingredients (except topping ingredients).

In a small bowl combine yogurt, oil, lemon peel, and eggs. Add to dry ingredients; stir just until dry ingredients are moistened.

Gently stir in raspberries or blueberries. Spray muffin pans with Pam and fill about 3/4 full.

Combine topping ingredients with pastry blender or fork until crumbly.

Sprinkle topping over muffin batter. Bake at 400 deg.
for 18-20 minutes. Yield: about a dozen
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1 1/2 C. flour 2 Tbsp. wheat germ or oat bran 3/4 C. sugar 2 tsp. baking powder 1/2 tsp. salt 1 egg 1/2 C. canola oil 1/2 C. milk 1 cup fresh raspberriesPreheat oven to 375. Grease muffin tins and set aside.Mix dry ingredients together well.Combine egg, oil and milk and mix well with dry ingredients. Fold in fresh raspberries. Divide among muffin tins and bake for 20 to 25 minutes. Makes 12 muffins.
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