2 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8 oz. carton lemon yogurt
1/2 c. oil
1 tsp. grated lemon peel
2 eggs
1 c. fresh or frozen raspberries, unthawed

TOPPING:

1/3 c. sugar
1/4 c. flour
2 tbsp. butter

Heat oven to 400 degrees F. Grease bottoms only of 14 muffin cups or line with paper baking cups.

Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, 1/2 cup sugar, baking powder, baking soda and salt; mix well.

In small bowl, combine yogurt, oil, lemon peel and eggs; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Gently stir in raspberries. Fill greased muffin cups 3/4 full.

In small bowl, combine 1/3 cup sugar and 1/4 cup flour. Using pastry blender or fork, cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees F. for 18 to 20 minutes or until light brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.