2 c. 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, thawed

Heat oven to 400 degrees. Grease 36 miniature muffin 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.

TOPPING:

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

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 for 11-13 minutes or until light brown. Serve warm.