Raspberry Yogurt Muffins

• Vegetarian

• Produce

  • 1 cup Raspberries, Fresh or frozen

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 cups Flour
  • 1/2 tsp Salt
  • 1/3 cup Sugar

• Oils & Vinegars

  • 1/3 cup Canola oil

• Dairy

  • 2/3 cup Raspberry greek yogurt

Found on sixsistersstuff.com

Description

Ingredients

• 1 1/2 cups flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/3 cup canola oil
• 2/3 cup raspberry greek yogurt (about 1 1/2 of the 5.3 ounce containers)
• 1 cup raspberries (fresh or frozen)

Directions

• 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 1/4-1/3 cup of batter
• Bake for about 20 minutes, or until the tops of the muffins begin to golden.