Glazed Raspberry Streusel Muffins

Recipe developed by Laura McLaughlin of Gainesville, FL, who 
won the grand prize in the healthful bread and dessert category
of the National High School Recipe Contest, sponsored by
Johnson & Wales University and The American Cancer Society.

Source: Garvick

Yield: 6 servings

1/4 c Plain yogurt
1/3 c Sugar
1 Egg white
2 1/3 c All-purpose flour
1 tb + 1 tsp. baking powder
1/2 ts Salt
1 c Skim milk
1 1/2 ts Vanilla extract
1 1/2 c Fresh red raspberries
1/4 c Sugar
1/4 c All-purpose flour
2 ts Ground cinnamon
1 tb Margarine

GLAZE
3 tb Lemon juice
1 c Powdered sugar

Cream yogurt and 1/3 c. sugar together, beating at medium speed
with an electric mixer until light and fluffy. Add egg, beating
well.

Combine the flour, baking powder and salt. Add to creamed mixture
alternately with milk,, stirring well after each addition. Stir in
vanilla extract and fold in raspberries.

Spoon batter into greased muffin pan, filling two-thirds full.

Combine the sugar, flour, cinnamon and margarine with a pastry 
blender until mixture resembles crumbs.

Sprinkle on top of muffin batter. Bake at 375 F. for 25 to 30
minutes or until golden brown. Remove from pans immediately 
and cool on wire rack.

Combine ingredients for glaze. When muffins are cool, drizzle
glaze on top.