Raspberry Yogurt Muffins

Customer Rating: 5

1 Ratings 0 Comments

Yield: Makes 1 dozen

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Ingredients

check flour 2 cups flour

check sugar 1/3 cup sugar

check baking powder 1 teaspoon baking powder

check baking soda 1 teaspoon baking soda

check salt 1/4 teaspoon salt

check orange juice 1/4 cup orange juice

check oil 2 tablespoons oil

check almond extract 1/2 teaspoon almond extract

check (8 oz.) nonfat vanilla yogurt 1 container (8 oz.) nonfat vanilla yogurt

check egg or 1/4 cup egg substitute 1 egg or 1/4 cup egg substitute

check fresh or frozen raspberries 1 cup fresh or frozen raspberries

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Directions:

Line a 12-cup muffin tin with paper liners. Preheat oven to 400 degrees.

In a large bowl combine flour, sugar, baking powder, baking soda and salt. Mix well.

In another bowl, whisk together orange juice, oil, almond extract, yogurt and egg. Add to dry ingredients and stir just until moistened. Fold in berries.

Spoon into muffin cups. Bake at 400 degrees for about 20 minutes, or until golden.

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