I made these yesterday, having had the recipe bookmarked for a while.
They’re so good! I love that they’re not super sweet, so the berries really stand out.
It’s definitely the thickest muffin mix I’ve made, and I was a bit concerned that I should’ve added some extra liquid, but they baked wonderfully.
I could only get strawberry yogurt, so I used a mix of strawberries and raspberries, which I froze first to stop them getting mushy, and coated in flour to stop them all sinking to the bottom. Considering half the batch have already been eaten, I’ll be making them again!
- 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 (6 ounce) carton raspberry yogurt
- 1/3 cup canola oil
- 1 egg
- 1 cup raspberries
Click Here For Direction >>>> Easy & Healthy Raspberry Yogurt Muffins