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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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My Gramma (and now my aunt) always had raspberry bushes. These muffins are just one of the uses for them. Ingredients:
2 cups flour |
1/4 cup white sugar |
1/4 cup light brown sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs, lightly beaten |
1 cup lemon yogurt or 1 cup plain yogurt or 1 cup vanilla yogurt |
1/4 cup melted butter |
1 teaspoon vanilla |
1 1/2 cups fresh red raspberries |
Directions:
1. Preheat oven to 375. Line muffin tins w/ paper liners (or grease them).
2. In a large bowl, combine flour, sugars, baking powder, baking soda and salt.
3. In another bowl, combine beaten eggs, yogurt, butter and vanilla.
4. Add the wet mixture the dry ingredients and stir just to moisten. Fold in raspberries.
5. Pour batter into muffin cups.
6. Bake at 375 degrees F. for 25-30 minutes or until the muffins test done w/ toothpick test.
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