Raspberry Muffins
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WW Freestyle: 6
Fresh raspberries and yogurt make these beautiful Raspberry Muffins super moist and incredibly delicious!
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 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.
Keywords: breakfast recipes, muffins, raspberries, snacks