Raspberry Nut Muffins
1 3/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons butter
3/4 cup sugar
1 cup plain or raspberry yogurt
1 tablespoon lemon juice
6 tablespoons milk
1 cup each raspberries (frozen drained or
1 cup chopped nuts
Combine flour, baking powder, soda and salt.
Cream butter and sugar.
Add eggs, one at a time, beating well after each.
Combine yogurt, lemon juice and milk.
Add flour and yogurt mixture alternately to the
Fold in raspberries and nuts.
Fill greased muffin tins 3/4 full.
Let stand 5 minutes, then bake at 350 degrees
for 25 minutes.