Raspberry Muffins

Published on by carol lou

I just love making muffins.  They are so easy to make, require one bowl, bake quickly and perfect for breakfast, brunch or anytime snack.  I almost always end up freezing extras.  There is nothing better than friends stopping by for coffee and having muffins ready to serve.  These are especially good with red raspberries but also great with blackberries or blueberries.  The added hint of orange is great in these.  Orange butter would be great with these muffins.  Simply mix one stick of butter (at room temperature) with the zest of one orange.  Combine and spoon into a small dish or onto wax paper and make a butter log.  Serve along side warm muffins. Yum!

Raspberry muffins

 

Raspberry Muffins
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Ingredients
  1. 1 - 6 oz. package of raspberries
  2. 2 cups flour
  3. 2/3 cup packed brown sugar
  4. 2 teaspoons baking powder
  5. 1/4 teaspoon baking soda
  6. 2/3 cup plain Greek yogurt
  7. 1/3 cup canola oil
  8. Grated zest from one orange
  9. 1/3 cup fresh squeezed orange juice
  10. 1 large egg
  11. Coarse sugar to dust tops prior to baking, if desired.
Instructions
  1. Preheat oven to 375.
  2. Line a muffin pan with 12 muffin liners or grease pan.
  3. In a medium bowl, combine flour, brown sugar, baking powder, and baking soda. Mix well.
  4. Combine yogurt, canola oil, orange zest, orange juice and egg in a small bowl and mix well to combine. Add to dry ingredients. Mix just until moistened. Carefully fold in raspberries.
  5. Divide batter evenly to make 12 muffins. Dust with coarse sugar.
  6. Bake 20 minutes or until a toothpick inserted comes out clean.
  7. Let cool 3 minutes prior to removing from pan.
  8. Serve warm or at room temperature
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