Raspberry Muffins
Fresh raspberries and yogurt make these beautiful Raspberry Muffins super moist and incredibly delicious!
Servings : 12 muffins
Ingredients
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup packed brown sugar
- 2 eggs
- 1 cup plain yogurt
- 1 tablespoon pure vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat oven to 375.
- Line a muffin pan with paper liners or grease muffin pan with nonstick cooking spray; set aside.
- Combine flour, baking powder, baking soda, and salt in a mixing bowl.
- Mix in brown sugar; mix well and set aside.
- In your mixer's bowl beat eggs until fluffy, about 1 minute.
- Add yogurt and vanilla; continue to beat until thoroughly combined.
- Slowly whisk in half of the flour mixture into the yogurt mixture.
- Whisk in the rest; continue to mix until well incorporated.
- Gently fold in the raspberries.
- Divide batter evenly among the prepared muffin cups.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on rack.
- Serve.
Notes
Notes RECIPE SOURCE: DIETHOOD
Nutrition
Serving: 1 Muffin | Calories: 157 kcal | Carbohydrates: 33 g | Protein: 3 g | Fat: 0 g | Saturated Fat: 0 g | Cholesterol: 27 mg | Sodium: 101 mg | Potassium: 152 mg | Fiber: 1 g | Sugar: 20 g | Vitamin A: 40 IU | Vitamin C: 2.8 mg | Calcium: 79 mg | Iron: 1.1 mg | Net Carbs: 32 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.