The taste you love, the nutrition you want.

Raspberry Yogurt Muffins

Makes 1 dozen

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.

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 carton (6 ounces) raspberry yogurt
1/3 cup oil
1 egg
1 cup IQF Washington raspberries

Preheat oven to 400˚F.  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.

 

Nutrition Information per serving: calories 160, fat 6.76g, saturated fat 0.82g, % calories from fat 38%, protein 3.2g, carbohydrates 22g, cholesterol 18mg, sodium 185mg, fiber 0.76g.

 

 

Raspberry Yogurt Muffins

 

 

 

 

 

 

 

 

 

 

 

 

 

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All contents © 2008 Washington Red Raspberry Commission