Cinnamon-Kissed Raspberry Muffins

Yield: 18 servings (serving size: 1 muffin)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 119
  • Fat: 1.4g
  • Saturated fat: 0.3g
  • Protein: 2.9g
  • Carbohydrate: 23.6g
  • Cholesterol: 13mg
  • Iron: 0.8mg
  • Sodium: 144mg
  • Calories from fat: 10%
  • Fiber: 1.1g
  • Calcium: 56mg

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

Preparation

  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.
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