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End up with empty cups in your pan? If
you've greased them, fill the empty ones half full with water. It keeps the
grease from burning and all the cups will bake more evenly.
When muffins are done, take them out of the muffin pan immediately so they don't
get soggy. If you need to, loosen them with a table knife, then lift them out.
If a recipe has you leave the muffins in the pan for a few minutes after baking,
those muffins are more fragile and need to set up a bit so you can remove them
easily. |
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Lemon-Raspberry Streusel Muffins
2 1/4 C. flour (divided)
1/2 C. plus 1/3 C. sugar (divided)
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 container (8 oz.) lemon yogurt
1/2 C. vegetable oil
1 t. grated lemon peel
2 eggs
1 C. fresh or frozen raspberries (do not thaw)
2 T. margarine or butter
Preheat oven to 400°F.
Grease 36 miniature muffin cups. Or grease bottoms only of 14 regular muffin
cups or line with paper baking cups.
In large bowl, combine 2 cups of the flour, 1/2 cup of the sugar, the baking
powder, baking soda and salt; mix well. In small bowl, combine yogurt, oil,
lemon peel and eggs; mix well. Add to dry ingredients; stir just until dry
ingredients are moistened. Gently stir in raspberries. Fill greased muffin cups
3/4 full.
In another small bowl, prepare topping. Combine remaining 1/3 cup sugar and 1/4
cup flour. Using pastry blender or fork, cut in margarine until crumbly.
Sprinkle over batter.
Bake in preheated oven. For mini-muffins, bake 11 to 13 minutes or until light
golden brown and toothpick inserted into center comes out clean. For
regular-size muffins, bake 18 to 20 minutes. Cool 5 minutes; remove from pan.
Serve warm.
Makes 36 mini-muffins or 14 regular muffins.
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