Cinnamon-Kissed Raspberry Muffins



18 servings (serving size: 1 muffin)

Recipe from

Oxmoor House

Nutritional 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


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


Preheat oven to 400°.

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.

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

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,

Oxmoor House

January 2002
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