Raspberry-Yogurt Muffins are light, crumbly and moist. If you’re looking for an alternative to a high calorie bomb that is heavy in your tummy – these raspberry-yogurt muffins are exactly what you’re looking for and are a great choice for a dessert.
The raspberries also go great with blueberries. Really you can use any fruits you want.
Shopping List for 12 muffins
1 1/2 cup raspberries
1 cup natural yogurt
3 tbs. olive oil
2/3 cup granulated sugar
2 1/4 cup all purpose flour
3 tsp baking powder
2 tsp vanilla sugar
Preparation Time: approx. 40 minutes
Directions for the Raspberry-Yogurt Muffins:
Mix together the yogurt with the eggs, sugar, vanilla sugar and olive oil. (Mixing with a spoon does the job – for this recipe you don’t need an electric mixer at all.)
When you have a consistent mixture, add the flour and baking powder and stir again until you have a smooth dough. Now, carefully stir in the raspberries trying not to crush them, until they are evenly spread throughout the dough.
We use Silikon forms to bake our muffins. If you use something else, don’t forget to grease the forms with butter. Finally, fill the forms evenly and bake for 25 to 30 minutes at 350 °F.