Dave Grotto’s 101 Foods That Could Save Your Life is filled with fabulous recipes for all kinds of entrees, side dishes, beverages, and desserts. This breakfast recipe for Raspberry Yogurt Muffins comes from the Washington Red Raspberry Commission.
Dave recommends raspberries if you are having problems with cold hands and feet, constipation and fatigue. Yogurt is good for a variety of digestive issues like constipation, diarrhea, gas and bloating, halitosis and IBS. Yogurt can also help with acne, depression, infertility and osteoporosis. Just combine them deliciously in this Raspberry Yogurt Muffin recipe!
Adding raspberry yogurt gives double the raspberry flavor and a wonderful texture to these easy to make Raspberry Yogurt Muffins. No need to thaw the raspberries – just toss them in right from the freezer. If you prefer giant muffins, use the jumbo muffin cups and make half a dozen. And, if you wish, you can glaze the muffins with confectioners’ sugar mixed with a little lemon juice.
This Mama’s tips
- Substitute whole wheat flour for half the all purpose flour to add more fiber and whole wheat goodness.
- Add a tablespoon or two of ground flax seed for added omega-3s.
- Substitute stevia or monk fruit for the sugar to reduce calories.
- To lower calories and fat, try a no-fat raspberry yogurt. Another option would be using a no-fat raspberry Greek yogurt, which would give the muffins a slight tart taste. Greek yogurt is higher in calories than yogurt, but it’s also higher in protein.
- Greek yogurt (plain or flavored) will also make a nice spread for the muffins and a lower fat alternative to butter.
Raspberry Yogurt Muffins
- 1 3/4 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 carton (6 ounces) raspberry yogurt
- 1/3 cup canola oil
- 1 egg
- 1 cup raspberries
- Preheat oven to 400 degrees F.
- Spray, grease or put paper liners in 12 (2 3/4 inch) muffin cups.
- 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 dry mixture until almost blended.
- Add raspberries and stir until batter is just blended. Do not over mix.
- Spoon into prepared muffin cups.
- Bake until nicely browned, about 20 minutes.
- Serving size: 1 muffin
- Calories: 160
- Total Fat: 6.76g
- Saturated fat: 0.82g
- Sodium: 185mg
- Total Carbohydrates: 22g
- Fiber: 0.76g
- Protein: 3.2g
- Cholesterol: 18mg
Disclosure: I was sent two review copies of 101 Optimal Life Foods by Dave’s publisher and publicist, one to giveaway and one to facilitate this review. All opinions are my own. Recipe used with permission.
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