Raspberry Vanilla Yogurt Muffins
Here’s a recipe that combines the goodness of raspberries and yogurt. No eggs.
Super healthy but yummy raspberry muffins, it's just perfect if you have an abundance of that tart berry.
Raspberries are rich in vitamin C and dietary fiber. Yogurt is a good source of calcium so together they are a power horse.
Raspberries are sold in abundance from mid July to August in North America. Just one of so many summertime berries. They are tart, in fact a bit sour compared to strawberries or blueberries . I love that about them.
If you don't like all those little seeds in raspberries put them through the blender or kitchen aid and then a fine sieve.
Here's my raspberry muffin recipe:
- ¼ cup butter
- ¼ vegetable shortening
- ¾ cup sugar
- 100 grams of vanilla yogurt (one of those small individual yogurt containers)
- 2 cups all purpose white flour
- 1 ½ cups raspberries
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon vanilla
- optional: 1/4 cup ground walnuts
Preheat oven to 375.
In a mix master cream together sugar, butter and vegetable shortening until smooth.
Add yogurt, vanilla, and raspberries, keep on mixing.
Add the flour, ground walnuts if you like, nutmeg, baking soda, and powder.
Butter or spray the muffin tins. Pour into tins. Bake for around 20 minutes until done inside.
They freeze well so you might want to save them for school lunches.
Please take my poll at Seasonal Cooking
