RASPBERRY LEMON MUFFINS

With freezing rain and ice coming this weekend,  it

seemed like a good time to bake some muffins.

The lavender shawl on the back right

 of the sofa was handwoven for me

 from my daughter in law as a Christmas

 gift.  She has a loom and is enjoying 

learning to make things.

As you can see, I set us a table up by the window which overlooks the back yard so we can enjoy the view.  We have been told it will be raining later and then turn into what

 they call here an "ice storm". This is new to me so we shall see but I can tell you
the market was absolutely crazy as

 people were stocking up on food.

I got some raspberries when I was at the market that were perfect for the muffins.

  Here is the recipe below - first turn

 your oven on at 375 degrees and

grease a large sized muffin tin that holds

 12.  I sprayed with cooking spray and did not use the papers and they came out fine.

Ingredients:  2 cups regular flour,
1/2 cup sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 
16 oz lemon yogurt, 1/2 cup vegetable oil, 3 eggs,
 grated lemon rind from 1 lemon, 
16 oz pkg of fresh raspberries and
additional 2 Tb flour to coat 
them.

Crumble topping ingredients: 2 Tb flour, 
3 Tb sugar
and 1 Tb chopped butter

This recipe originally came from at 2003 
Southern Living Magazine.  Mix all the dry ingredients,
oil and lemon rind and add eggs.  Now, 
stir in the yogurt.  In a small bowl, 
coat the raspberries (chopped half) with 2 Tb of flour
 and then stir them into the batter.  Put spoonfuls in
the muffin tin filling 2/3 full or slightly more.  The
 crumble mix goes on top and this should be about 12 muffins.
Bake 20-25 minutes (mine took 22 min)