Berries and Yogurt Muffins

Use blueberries or raspberries in these tasty streusel-topped yogurt muffins.

INGREDIENTS:

• 1/2 cup plain, vanilla, or lemon yogurt
• 3/4 cup milk
• 3/4 cup sugar
• 4 tablespoons butter, melted
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 cup fresh red raspberries or blueberries
• 1/2 cup chopped pecans or walnuts, optional

Topping:
• 1/4 cup all-purpose flour
• 2 tablespoons firmly packed brown sugar
• Dash cinnamon
• 2 tablespoons softened butter

PREPARATION:

Preheat oven to 400°. Lightly grease 12 muffin cups or line with paper or foil liners.

In bowl combine yogurt, milk, granulated sugar, 1/4 cup brown sugar, melted butter, and egg. 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 medium muffins.

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