Lemon Raspberry Muffins

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup (8 ounces) lemon yogurt
1/4 cup butter or margarine, melted and cooled
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen raspberries

In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, butter, lemon peel and vanilla; mix well. Stir into dry ingredients just until moistened.

Fold in raspberries. fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until muffins test done. Makes 1 dozen.