Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Print Recipe
No ratings yet
Raspberry Muffins
Fresh raspberries and yogurt make these beautiful Raspberry Muffins super moist and incredibly delicious!
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
breakfast recipes, muffins, raspberries, snacks
Servings:
12
muffins
Author:
Katerina | Diethood
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