Lemon Raspberry Muffins

2 cups flour
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs lightly beaten
1 cup 8oz lemon yogurt
1/4 cup butter melted and cooled
1 tsp grated lemon peel
1 tsp vanilla
1 1/2 cups fresh and frozen raspberries


In bowl combine flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the eggs, yogurt, butter, lemon peel and vanilla. Mix well. Stir wet ingredients into dry ingredients just until moistened. Fold in raspberries gently. Fill greased or paper lined muffin tins 3/4 full. Bake at 400 for 18 to 20 minutes.

Makes 1 dozen