Raspberry Muffins

1 & 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1/2 cup plain soy yogurt
3 tbs. vegetable oil
1 tbs. lemon juice
2 egg replacements
1/2 teaspoon lemon extract (optional)
1 cup raspberries (fresh are best, otherwise frozen)
2 tbs. white sugar for decoration (optional)

Preheat the oven to 400 degrees F (200 degrees C).
Grease a 12 cup muffin tin, or line with paper liners.
In a large bowl, mix together the soy yogurt, oil, lemon juice, egg replacements, and, if using, lemon extract.
In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest.
Add the wet ingredients to the dry, and mix until just blended.
Gently stir in the raspberries.
Spoon batter evenly into the prepared muffin cups.
Sprinkle remaining sugar over the tops for decoration, if desired.
Bake for 15 to 20 minutes in the preheated oven, or until the top springs back when lightly touched.
Cool muffins in the tin on a wire rack.