Yoghurt Lemon Raspberry Muffins
- 20 Minutes Prep 50 Minutes Total
- 1 Serving
Ingredient List
- 1 lemon
- 1/2 cup sugar
- 1 cup plain or low-fat Mountain High Yoghurt
- 1/3 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups white whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh raspberries
Preparation
- Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray, or line with paper liners.
- Combine lemon zest and sugar in a food processor; pulse until blended.
- Add yoghurt, oil, egg, and vanilla. Pulse until blended.
- Combine whole-wheat flour, baking powder, baking soda, and salt in a large bowl. Add the yoghurt mixture, and fold until almost blended. Gently fold in raspberries. Divide the batter (it will be thick) among the muffin cups.
- Bake the muffins until the edges and tops are golden, 18 to 25 minutes. Let cool in the pan for five minutes before turning out onto a wire rack. Serve warm.
