2 1/4 c. all purpose flour-divided
1/2 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 (8 oz.) container lemon yogurt
1/2 c. vegetable oil
2 large eggs
1 tsp. grated lemon rind (optional)
1 (6 oz.) pkg. fresh raspberries (about 1 1/4 c.) OR 1 (6 oz.) pkg. quick frozen raspberries, unthawed
3 tbsp. sugar
1 tbsp. cold butter

Combine 2 cups flour, 1/2 cup sugar, baking powder & salt into a large bowl. Make a well in center of mixture. Stir together yogurt & next 3 ingredients. Add to dry ingredients, stirring until just moistened. Toss together 2 tablespoons flour & raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full. Combine remaining 2 tablespoons flour & 3 tablespoons sugar. Cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.

Bake at 375°F for 20 to 25 minutes or until golden brown. Remove muffins from pan immediately.

Makes 1 dozen.