Prep: 12 minutes
Cooking time: 17 minutes
Back in the summer, I had the luxury of having access to my in-laws raspberry bushes. I picked berries to my heart's delight. I happen to love raspberries, a love shared by my two kids. After two containers of raspberries were put into my freezer I went hunting for new raspberry recipes. This is one that everyone loved. The muffins were so moist and not overly sweet.
What you'll need:
- 1/2 cup plain low fat yogurt
- 3 Tbsp vegetable oil
- 1 Tbsp lemon juice
- 2 eggs
- 1/2 teaspoon lemon extract
- 1 1/2 C all-purpose flour
- 3/4 C white sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup frozen or fresh raspberries
Preheat the oven to 400 degrees F. Line a 12 cup muffin tin with paper liners.
In a large bowl, mix together the yogurt, oil, lemon juice, eggs, and lemon extract.
In a separate bowl, stir together the flour, sugar, baking powder, and salt. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the raspberries.
Spoon batter evenly into the prepared muffin cups.
Bake for 15 to 17 minutes in the preheated oven, until a toothpick comes out clean, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack. Enjoy!
Recipe adapted from Allrecipes.com
