Lemon raspberry muffins

Lemon raspberry muffins	Caitlyn Girouard, Michael woods, Hailey mills
Small wares	Ingredients
Large bowl, Wet & dry measure cups, medium bowl, box grater, parchment paper, whisk, spoon	½ cup of plain yogurt, 3tbsp vegetable oil, 1 tbsp. lemon juice , 2 egg whites, ½ tsp lemon extract (optional), ½ cup all-purpose flour , ¾ cup white sugar, 2tsp baking powder, ¼ tsp salt, 1 tsp lemon zest 1 cup frozen raspberries , 2 tbsp white sugar for decoration
In a large bowl, mix together	½ cup of plain yogurt, 3tbsp vegetable oil, 1 tbsp. lemon juice , 2 egg whites, ½ tsp lemon extract (optional),
In a separate medium sized bowl stir together	½ cup all-purpose flour , ¾ cup white sugar, 2tsp baking powder, ¼ tsp salt, 1 tsp lemon zest
Add wet ingredients to dry and mix until blended
Gently stir in, and add on top	1 cup frozen raspberries , 2 tbsp white sugar for decoration