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Cinnamon-Kissed Raspberry Muffins

Yield 18 servings (serving size: 1 muffin)

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons grated orange rind
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 3/4 cup fat-free milk
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) carton vanilla low-fat yogurt
  • 1 large egg, lightly beaten
  • 1 1/2 cups raspberries
  • 1 tablespoon all-purpose flour
  • Cooking spray
  • 1 tablespoon sugar
  • 1/8 teaspoon ground cinnamon

Nutrition Information

  • calories 119
  • fat 1.4 g
  • satfat 0.3 g
  • protein 2.9 g
  • carbohydrate 23.6 g
  • cholesterol 13 mg
  • iron 0.8 mg
  • sodium 144 mg
  • caloriesfromfat 10 %
  • fiber 1.1 g
  • calcium 56 mg

How to Make It

  1. Preheat oven to 400°.

  2. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a bowl; stir well. Make a well in center of mixture. Combine milk, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist.

  3. Toss raspberries with 1 tablespoon flour; gently fold into batter.

  4. Spoon batter into 18 muffin cups coated with cooking spray, filling three-fourths full. Combine 1 tablespoon sugar and 1/8 teaspoon cinnamon; sprinkle evenly over muffins. Bake muffins at 400° for 20 minutes or until golden. Remove from pans immediately; place on wire rack.

Oxmoor House Healthy Eating Collection