Raspberry Yogurt Muffins
Light muffins made with raspberry yogurt and fresh raspberries.
⏱️ Prep: 20 min🍳 Cook: 20 min
Nutrition
160
Calories
3.2g
Protein
22g
Carbs
6.76g
Fat
Ingredients
| 1 3/4 cups | 420 ml | all-purpose flour |
| 1/3 cup | 80 ml | sugar |
| 1 teaspoon | 5 ml | baking powder |
| 1/2 teaspoon | 2.5 ml | baking soda |
| 1/2 teaspoon | 2.5 ml | salt |
| 1 (6 ounce) carton | raspberry yogurt | |
| 1/3 cup | 80 ml | canola oil |
| 1 | egg | |
| 1 cup | 240 ml | raspberries |
Instructions
- Preheat oven to 400 degrees F.
- Spray, grease or put paper liners in 12 (2 3/4 inch) muffin cups.
- In a medium mixing bowl, stir together dry ingredients.
- In a 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 over mix.
- Spoon into prepared muffin cups.
- Bake until nicely browned, about 20 minutes.
Prep Time: 20 Minutes. Cook Time: 20 Minutes. Total Time: 40 Minutes. Servings: Makes 1 dozen muffins. Serving size: 1 muffin.