Description
A little healthier take on a raspberry muffin that’s moist and delicious. Enjoy these tasty muffins for breakfast or a snack.
Ingredients
| US | Ingredient | Metric |
|---|---|---|
| 2 cups | multigrain flour | 280 g |
| 1/4 cup | white sugar | 50 g |
| 1/4 cup | brown sugar | 53 g |
| 1 teaspoon | baking powder | 4 g |
| 1 teaspoon | baking soda | 8 g |
| 1/2 teaspoon | salt | 3 g |
| 1 | egg | 1 |
| 1/3 cup | vegetable or canola oil | 78 mL |
| 1/2 teaspoon | almond extract | 2.5 mL |
| 1 cup | plain or vanilla yogurt | 225 g |
| 1 cup | fresh or frozen raspberries | 125 g |
Directions
- Preheat your oven to 400°F (200°C) and line or grease a standard 12-cup muffin pan.
- In a large mixing bowl combine multigrain flour, white sugar, brown sugar, baking powder and baking soda.
- In a medium mixing bowl lightly beat the egg, then add oil, almond extract and yogurt. Whisk together.
- Add wet ingredients to dry ingredients and mix until moistened. Do not over mix.
- Gently fold in raspberries.
- Distribute batter evenly into prepared muffin cups.
- Bake for approximately 20 minutes or until lightly golden and a toothpick inserted comes out clean. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.
Tips & Tricks
If you prefer to make this recipe a little healthier, try substituting the oil with applesauce.