The inspiration for today’s recipe is from Pinterest @sixsistersstuff. Easy, fast, tasty. Easy to make with few ingredients and quick to bake in just 20 minutes. Not overly sweet, with only 1/3 C sugar, these muffins are naturally tart with a generous amount of raspberries. Great breakfast to go! Great lunch box treat! Great anytime treat! This recipe is a keeper!
1.5 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup canola oil
2/3 cup greek yogurt (5.3 ounce container)
1 cup raspberries (fresh or frozen)
Preheat oven to 350 degrees.
Spray muffin tins with non-stick cooking spray, or line with cupcake liners.
Mix dry ingredients together in a bowl.
In a separate bowl, mix together oil, yogurt, and eggs, until combined.
Slowly add wet ingredients to dry ingredients and mix until blended. Do not over mix or your muffins will not be very fluffy.
Fold in raspberries
Scoop into muffin tins, dividing batter evenly in muffin tin. About ¼-1/3 cup of batter
Bake for about 20 minutes, or until the tops of the muffins begin to golden.
The author enjoys baking, cooking, and entertaining friends. From Spring luncheons to Sunday dinners, she celebrates loved ones with healthy and nourishing food. And, yes, always ends with a cup of coffee and dessert!