Raspberry Yogurt Muffins
Adding raspberry yogurt gives double the raspberry flavor and a wonderful texture to these easy muffins. No need to thaw the raspberries – just toss them in right from the freezer. If you prefer giant muffins, use the jumbo muffin cups and make half a dozen. And, if you wish, you can glaze the muffins with confectioners’ sugar mixed with a little lemon juice.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup oil
- 1 carton 6 ounces raspberry yogurt
- 1 cup frozen raspberries
- 1 egg
Instructions
- Preheat oven to 400F.
- Spray, grease or put paper liners in 12 (2 ¾ inch) muffin cups.
- In medium mixing bowl, stir together dry ingredients.
- In small bowl, beat together yogurt, oil and egg.
- Stir yogurt mixture and raspberries into dry mixture until almost blended.
- Add raspberries and stir until batter is just blended. Do not overmix.
- Spoon into prepared muffin cups.
- Bake until nicely browned, about 20 minutes.
Notes
This recipe was provided by a third party and we do not have complete nutrition information for it.
Nutrition
Calories: 160kcal | Carbohydrates: 22g | Protein: 3g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 185mg | Fiber: 1g
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