Ingredients

The following ingredients have 12 Servings
  • 1 3/4 cups all-purpose flour (or all-purpose gluten free flour)
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 6-ounce carton raspberry yogurt
  • 1/3 cup canola oil
  • 1 egg
  • 1 cup fresh or frozen raspberries

Instruction

  • Preheat oven to 400 degrees F.
  • Spray, grease, or put paper liners in 12-cup muffin tin (2 3/4 inch).
  • In a medium mixing bowl, stir together dry ingredients.
  • In a small bowl, beat together yogurt, oil, and egg.
  • Stir yogurt mixture and raspberries into the dry mixture until almost blended. Do not over mix.
  • Spoon batter into the prepared muffin tin.
  • Bake raspberry muffins until nicely browned, about 20 minutes.