Raspberry-Yogurt Muffins

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Muffins have always been a breakfast staple, but they can be laden with fat and calories. These delightful muffins contain fat-free yogurt, which allows you to decrease the oil, omit the butter, and keep calories in check while adding a dose of calcium and protein. This blend of flours produces a milder muffin that allows the flavor of the raspberries and vanilla to come through. They'll satisfy your sweet tooth without weighing you down.
Serves 12 (serving size: 1 muffin)

Ingredients

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4.6 ounces brown rice flour (about 1 cup)
2.6 ounces white rice flour (about 1/2 cup)
1/3 cup plus 1 teaspoon sugar, divided
2 tablespoons potato starch
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 cup vanilla fat-free yogurt
1/4 cup fat-free milk
2 tablespoons canola oil
1/4 teaspoon almond extract
1 large egg
1 cup fresh raspberries
1 tablespoon brown rice flour
Cooking spray

Preparation

Hands-on: 13 Minutes
Total: 45 Minutes

1. Preheat oven to 375°.

2. Weigh or lightly spoon 4.6 ounces brown rice flour (about 1 cup) and white rice flour into dry measuring cups; level with a knife. Combine flours, 1/3 cup sugar, and next 6 ingredients (through salt) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt and next 4 ingredients (through egg); stir with a whisk. Add to flour mixture, stirring just until moist.

3. Toss raspberries with 1 tablespoon brown rice flour in a small bowl; gently fold into batter.

4. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with 1 teaspoon sugar. Bake at 375° for 22 minutes or until lightly browned and muffins spring back when lightly touched. Cool 10 minutes in pan on a wire rack; remove from pan.

Created date

September 2014

Nutritional Information

Calories 145
Fat 3.4 g
Satfat 0.5 g
Monofat 1.9 g
Polyfat 0.9 g
Protein 2.8 g
Carbohydrate 26 g
Fiber 1.5 g
Cholesterol 16 mg
Iron 0.4 mg
Sodium 212 mg
Calcium 70 mg