Raspberry Lemon Muffins

The batter turned out super thick but I went with it and they turned out fine. Could have used a touch more liquid but were tasty nonetheless. Lemon is a great complement to raspberries. Original called for 3/4 c sugar but I used less. It still turned out a little too sweet for me - would reduce further next time.
Feb 2013: Made these again, again batter was really thick, so added some milk. Came out to only 11 very small muffins. Needs improving.
2/8/13: Made these again adding 1/2 t baking soda, 1/2 c milk + 1 T lemon juice, and another egg. Made 12 good sized muffins that rose appropriately.
5/6/13: Changed it up again and finally got these with a good texture. Modifying below and putting original in parens.
5/24/15: Used a newer baking powder and it was bubbling while stirring it altogether which has never happened before. Also used less sugar and just as good, so also adjusted below. Very spongy.

• 1.5 c flour
• 1/2 c sugar (2/3 c)
• 2 t powder
• 1/2 t soda (not in original recipe)
• 1/4 t salt
• 1 t grated lemon zest
• 1 c (1/2 c) vanilla yogurt (or plain)
• 3 T canola oil
• 4 (3) T lemon juice
• 2 (1) eggs
• 1 c frozen raspberries

1. In a large bowl, combine flour, powder, salt and lemon zest.
2. In small bowl, combine yogurt, sugar, oil, lemon juice and egg.
3. Add wet ingredients to dry ingredients.
4. Stir in raspberries.
5. Divvy out to 12 muffin cups and bake at 400F/200C for 27 (22) minutes (or until the top springs back when lightly touched).
6. Let cool on wire rack. Eat some now and freeze the rest for eating later (microwave at 30 seconds to warm).