• 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 
• 2 eggs 
• 1 cup plain or raspberry yogurt 
• 1 tablespoon lemon juice 
• 6 tablespoons milk 
• 1 cup each raspberries (frozen drained or fresh) 
• 1 cup chopped nuts 

Method 

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 
creamed mixture. 
Fold in raspberries and nuts. 
Fill greased muffin tins 3/4 full. 
Let stand 5 minutes, then bake at 350 degrees 
for 25 minutes. 

Yield: 18 2 1/2" muffins.