Yoghurt Lemon Raspberry Muffins

Ingredients

  • 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

Instructions

  1. Preheat oven to 400o F. Coat 12 large (1/2-cup) muffin cups with cooking spray, or line with paper liners.
  2. Combine lemon zest and sugar in a food processor; pulse until blended.
  3. Add yoghurt, oil, egg, and vanilla. Pulse until blended.
  4. 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.
  5. 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.
There is a muffin tin of Yoghurt Lemon Raspberry Muffins, made with plain or lowfat Mountain High Yoghurt, raspberries, lemon, and sugar. Outside the tin, there is a lone muffin, surrounded by some loose raspberries and small container of raspberries.
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