Raspberry Yogurt Muffins Recipes

RASPBERRY LEMON MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
• Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

BLUEBERRY YOGURT MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

RASPBERRY YOGURT MUFFINS

Steps:

• Line a 12-cup muffin tin with paper liners. Preheat oven to 400°.
• 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 400º for about 20 minutes, or until golden.

RASPBERRY YOGURT MUFFINS

Steps:

• Preheat the oven to 350°.
• Lightly grease muffin tins or use paper liners.
• In an electric mixer on med-high speed, with the paddle attachment, cream together the butter, sugar, and vanilla.
• Sift the remaining dry ingredients together in a bowl.
• Add the egg to the butter mixture and blend until combined.
• Add 1/4 cup yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining yogurt and then the remaining dry ingredients until the batter is combined; be sure to end with the dry ingredients.
• Fold in the whole raspberries and jam until evenly mixed.
• Spoon the batter into the muffin tins, filling them to the top.
• Bake for 25-30 minutes, until a pick comes out clean.
• Allow the muffins to cool 10 minutes while you make the glaze.
• Whisk together the jam with the powdered sugar; the glaze will come together in a thick paste.
• Slowly whisk in 1 tablespoon warm water; the glaze will be the consistency of evaporated milk.
• Remove the warm muffins from the tins and either dip the muffin tops into the glaze and swirl until the tops are evenly coated or spoon 1 tablespoon of glaze on top and spread evenly.

RASPBERRY MUFFINS

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.