Lemon Raspberry Muffins
2 cups Flour
1 cup Sugar
1 tbsp Baking Powder
1/2 tsp Salt
2 Eggs,lightly beaten
1 cup Buttermilk OR Sour Cream
1/2 cup oil
1 tsp grated Lemon Zest
1 cup frozen Raspberries
Crumbs:
1/2 cup flour
1/2 cup sugar
1-2 tbsp butter
Glaze:
Juice from 1 lemon OR 1/3 cup
3/4-1 cup icing sugar
Mix together all the dry ingredients. Add the eggs, buttermilk, oil and lemon zest. Gently stir together just until it is mixed together. Fold in raspberries. Place muffin liners into the muffin tins. Fill each muffin liner 3/4 full with batter. Sprinkle with topping. Bake @ 350 for 15-18 minutes or until edges are golden brown. Drizzle about 1 tsp glaze onto each muffin. Makes about 15 muffins.
