RASPBERRY MUFFINS

2 Cups All Purpose Flour 6 oz (170g) Raspberries 1 Cup Plain Yogurt 1/2 Cup Sugar 1 Egg 1 1/2 Tsp Baking Powder 1/2 Tsp Baking Soda 1/4 Tsp Salt 1/3 Cup Vegetable oil 1 Tsp Vanilla Extract PREPARATIONS: None. DIRECTIONS: 1- Beat an egg until stiff. 2- While whisking, stir in vanilla extract, vegetable oil, and plain yogurt. Continue whisking until all the ingredients are well combined. 3- In separate large bowl, combine flour and sugar. 4- Stir in salt, baking powder and baking soda. 5- Add the fresh raspberries. 6- Stir/fold in the egg/yogurt mixture to the flour. Fold until the mixture is mixed with flour thoroughly (Try not to mash the raspberries). 7- Place paper cupcake holders on cupcake/muffin pan. 8- Add a scoop or two of the batter over each paper cupcake holders. 9- Sprinkle sugars over the surface. 10- Preheat oven to 375º F (190º C), bake the muffins for 20 minutes.

CALORIES & NUTRITION

RASPBERRY MUFFINS CALORIES & NUTRITION VALUES

Muffins are not exactly a vitamin pill but it makes a huge difference to make one at home with fresh raspberries and ingredients as appose to commercially made ones with artificial ingredients. One serving (3.5 oz / 100g) of raspberry muffins has 253 calories (84 calories from fat), 9.3g total fat (2.0g saturated fat), 20mg cholesterol, 165mg sodium, 214mg potassium, 37.1g total carbohydrates (2g dietary fiber, 14.1g sugars), and 5.3g protein. One serving of raspberry muffin contains 10 percent calcium, 9 percent vitamin C, and 9 percent iron.