Raspberry Lemon Muffins with Streusel Topping

Ever need a quick breakfast to-go? Well here's something that makes lots of servings and can double as a delicious treat and a yummy breakfast item!!

What You'll Need
Muffins:
1/2 cup low-fat vanilla yogurt
3 Tbsp oil
1 Tbsp fresh lemon juice
2 egg whites
1 1/2 cups flour
3/4 cup sugar
2 tsp. baking powder
1 tsp. grated lemon peel
1/4 tsp salt
1 cup frozen whole raspberries (not in syrup - that'd be naaaasty!)

Streusel Topping:
1/4 cup sugar
2 Tbsp flour
1 Tbsp butter

Muffin Top!
Heat oven to 400 degrees F. Spray bottoms only of 12 muffin cups with nonstick cooking spray. In small bowl, combine yogurt, oil, lemon juice and egg whites; blend well. In medium bowl, combine 1 1/2 cups flour, 3/4 cup sugar, baking powder, lemon peel and salt; mix well. Stir in frozen raspberries. Add yogurt mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups. In small bowl, combine all topping ingredients with fork until crumbly; sprinkle evenly over batter in cups before baking. Bake for 16-20 minutes or until muffins are golden brown (and another good way to check it is if you get a toothpick, stick it in the center of the muffin. If it comes out clean, you're good!) Immediately remove from pan. Serve warm. You can also just put cupcake liners in the tin if you don't want to spray - that's what I do! Enjoy!