Mini Bite Lemon Raspberry Muffins

Mini Bite Lemon Raspberry Muffins: 2 Cups Flour 1/2 Cup Sugar 2 Tsp. Baking Powder 1/2 Tsp. Baking Soda 1/2 Tsp. Salt 8 oz. of Lemon Yogurt 1/2 Cup Oil 1 Tsp. Grated Lemon Peel (zest) 2 Eggs 1 Cup Fresh or Frozen Raspberries (Don’t Thaw. If you use fresh raspberries for the mini muffins, do) Topping: 1/3 Cup Sugar 1/4 Cup Flour 2 Tablespoons

Pre-heat your oven to 400 degrees. Grease 36 mini muffin cups or 14 regular muffin cups. In a bowl combine the flour, sugar, baking powder, baking soda & salt. Mix well. In a small bowl combine the yogurt, oil, Lemon peel and eggs. Mix well. Add this to the dry ingredients and still until moistened. Gently stir in the Raspberries. Fill muffin cups 3/4 full. For the topping, in a small bowl combine, the 1/3 cup of sugar and 1/4 cup flour. Using a fork, cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees for 11-13 minutes or until a toothpick comes out clean. Let cool 5 mins.

Icing (optional): 1/2 Cup of Powder Sugar 2 to 3 tsp. of milk Glaze the muffins after they have cooled. This is optional but I love how these look with the added icing, and the little bit of extra sweetness is perfect.