berries and yogurt muffin

Contributed By: karmaanais
Southern Food: Dianne Rattray

Use blueberries or raspberries in these tasty streusel-topped yogurt muffins.

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Total Preparation Time: 15 to 30 minutes
Ingredients:
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian

Meal Type: Breakfast & Brunch
Snack

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Ingredients

INGREDIENTS:
* 1/2 cup Plain, vanilla, or lemon yogurt
* 3/4 cup Milk
* 3/4 cup Granulated sugar
* 1/4 cup Brown sugar, packed
* 4 tablespoons Butter, melted
* 2 large eggs
* 2 cups All-purpose flour
* 2 1/2 teaspoons Baking powder
* 1/4 teaspoon Salt
* 1 teaspoon Baking soda
* 1 cup Fresh red raspberries or blueberries
* 1/2 cup Chopped pecans or walnuts, optional
* .
* Topping:
* 1/4 cup All-purpose flour
* 2 tablespoons Firmly packed brown sugar
* Dash cinnamon
* 2 tablespoons Softened butter

Preparation

PREPARATION:

Heat oven to 400°. Lightly grease and flour muffin cups or line with paper or foil liners.

In bowl combine yogurt, milk, granulated sugar, 1/4 cup brown sugar, melted butter, and egg. In separate bowl stir together flour, baking powder, salt and baking soda. Combine the mixtures, stirring only until dry ingredients are moistened. Gently fold in berries. Spoon into muffin cups.

In a small bowl combine the topping ingredients with a fork until crumbly. Top muffins with crumb topping.

Bake the muffins for 20 to 25 minutes.

Makes about 12 to 15 muffins.