Raspberry Yogurt Muffins
2 C. flour
1/3 C. sugar
1 t. baking powder
1 t. baking soda
1/4 t. salt
1/4 C. orange juice
2 T. oil
1/2 t. almond extract
1(8-ounce) container nonfat vanilla yogurt
1 egg or 1/4 C. egg substitute
1 C. fresh or frozen raspberries
Line a 12-cup muffin tin with paper liners. Preheat oven to 400° F.
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 400 for about 20 minutes, or until golden.
Makes 1 dozen.
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