Raspberry Streusel Muffins

1 C oil

1 C sugar

2 eggs

4 C flour

1 t baking powder

1 t baking soda

1 t cinnamon

1/2 t salt

1 C milk

1 C vanilla yogurt

2 t vanilla

1 bag frozen raspberries

Beat together oil and sugar, add eggs. Add milk, yogurt, and vanilla to mixture. Combine dry ingredients, and add to liquid mixture. Beat until blended. Fold in raspberries.

Streusel Topping

1 C flour

1 C oats

2/3 C brown sugar

1 t cinnamon

1/4 t salt

12 T butter

Fill muffin tins 2/3 full (be careful not to overfill:) with batter. Top with about 1 tablespoon of streusel topping.

Bake at 400 for 20 minutes. Makes around 4 dozen muffins.