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In a large bowl, combine flour, sugar, baking powder, baking
soda and salt. Combine eggs, yogurt, oil and lemon peel; mix
well. Stir into dry ingredients just until moistened. Fold in
raspberries. Fill greased or paper-lined muffin cups three-fourths
full. For topping, combine sugar and flour. Cut in butter until
mixture resembles coarse crumbs; sprinkle about 1 tablespoon
over each muffin. Bake at 400° for 18-20 minutes or until muffins
test done. Cool in pan 10 minutes before removing to a wire
rack. Yield- about 1 dozen.
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