Raspberry Yogurt Muffins
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!
Ingredients
- 1.5 cups flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 1/3 cup canola oil
- 2/3 cup greek yogurt (5.3 ounce container)
- 1 cup raspberries (fresh or frozen)
Instructions
- 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 ΒΌ-1/3 cup of batter
- Bake for about 20 minutes, or until the tops of the muffins begin to golden.
- Preparation time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes