Berries and Yogurt Muffins.
Ingredients.
1/2 cup lemon yogourt
3/4 cup milk
3/4 cup granulated sugar
1/4 cup brown sugar, packed
4 tablespoons butter, melted
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1 cup fresh red raspberries or blueberries
1/2 cup chopped walnuts
Topping:
1/4 cup all-purpose flour
2 tablespoons firmly packed brown sugar
Dash cinnamon
2 tablespoons softened butter
Preparation.
Heat oven to 400°. Lightly grease and flour muffin cups or line with paper or foil liners.
In bowl combine yogourt, milk, granulated sugar, 1/4 cup brown sugar, melted butter. In separate bowl stir together flour, baking powder, salt and baking soda.
Combine the mixtures, stirring only until dry ingredients are moistened. Gently fold in berries. Spoon into muffin cups. In a small bowl combine the topping ingredients with a fork until crumbly. Top muffins with crumb topping. Bake the muffins for 20 to 25 minutes. Makes about 12 to 15 muffins.