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Raspberry Yogurt Muffins

Raspberry Yogurt Muffins on cooling rack
Raspberry Yogurt Muffins on cooling rack

Raspberry Yogurt Muffins

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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.
Servings 12 Muffins

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
Tried this recipe?Mention @red_raspberries or tag #red_raspberries!

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