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Raspberry Muffins
Fresh raspberries and yogurt make these beautiful Raspberry Muffins super moist and incredibly delicious!
Blue: 7
Green: 7
Purple: 7
Freestyle: 6
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 157 kcal
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
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Preheat oven to 375.
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Line a muffin pan with paper liners or grease muffin pan with nonstick cooking spray; set aside.
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Combine flour, baking powder, baking soda, and salt in a mixing bowl.
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Mix in brown sugar; mix well and set aside.
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In your mixer's bowl beat eggs until fluffy, about 1 minute.
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Add yogurt and vanilla; continue to beat until thoroughly combined.
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Slowly whisk in half of the flour mixture into the yogurt mixture.
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Whisk in the rest; continue to mix until well incorporated.
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Gently fold in the raspberries.
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Divide batter evenly among the prepared muffin cups.
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Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool on rack.
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Serve.
Recipe Notes
Notes RECIPE SOURCE: DIETHOOD
Nutrition Facts
Raspberry Muffins
Amount Per Serving (1 Muffin)
Calories 157
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 27mg9%
Sodium 101mg4%
Potassium 152mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 40IU1%
Vitamin C 2.8mg3%
Calcium 79mg8%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.