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.

Keyword Breakfast

Servings Muffins

Calories 160

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