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Raspberry Lemon Muffins
December 03, 2002

These muffins are pretty tasty and guiltless. If you have raspberry or lemon yogurt on hand I strongly suggest you use it! I didn't have any yogurt to use so I replaced it with sour cream and had to add a bit of milk because it was a tad too thick. I used 1 whole egg in place of the 2 egg whites. I filled my muffin tins half full and topped each one off with a sugar crumb topping that follows: Mix 1 cup sugar, 2/3 cup flour, 2 tsp cinnamon and enough softened butter to form a crumbly mixture... about 5 TBLS. Bake as directed. Yummy!!

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