Preheat the oven to 400 degrees. Grease a 12 cup muffin tin, or line with paper liners.
In a medium bowl, mix together the yogurt, oil, lemon juice, egg, and if using lemon extract. In a separate bowl, stir together the flour, sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended.
Gently stir in the raspberries. Spoon batter evenly among the prepared muffin cups Sprinkle remaining sugar over the tops for decoration, if desired.
Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
Originally Submitted
7/16/2010
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