RASPBERRY LEMON MUFFINS

1/2 C plain yogurt

3 T vegetable oil

1 T lemon juice

2 egg whites

1/2 t lemon extract

1 1/2 C flour

3/4 C sugar

2 t baking powder

1/4 t salt

1 t lemon zest

1 C raspberries

2 T sugar, for decoration

Pre-heat oven to 400 degrees and line muffin tin with paper liners.  In a large bowl, mix together yogurt, oil, lemon juice, egg whites and extract.  In a separate bowl, stir together flour, sugar, baking powder, salt and lemon zest.  Add the wet ingredients to the dry and mix until just blended.  Gently fold in raspberries and spoon batter evenly into prepared muffin cups.  Sprinkle with remaining sugar and bake for 15-17 minutes.  Cool on a wire rack.