Breakfast of Champions: Raspberry Yogurt Muffins
For this week's breakfast, the fresh fruit was raspberries. I've been all about raspberries for the last few weeks - I don't know why. As with the figs, this was my first time having fresh raspberries. I was pleasantly surprised with the softness and tartness of the berries. After doing some online digging, I found a recipe for Raspberry Yogurt Muffins that met my requirements: low fat and no artificial sugar. The recipe I used is below. The original is from Reini Days. The only changes I made were using 1 tbsp butter in the crumb topping instead of 2 and using half white/half wheat flour instead of whole wheat pastry flour.
Healthy Raspberry Yogurt Muffins
Muffins:
- 1/4 C whole wheat flour
- 3/4 C all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 tbsp butter, at room temp
- 1/4 C honey
- 1/2 tsp almond extract
- 1 egg
- 1/2 C Greek yogurt (just shy of a 6oz container)
- 1 C berries
- 1/8 C whole wheat flour
- 1/8 C all-purpose flour
- 1/8 C honey
- 1/8 tsp cinnamon
- 1 tbsp butter, at room temp and cubed
- Preheat oven to 325 degrees. Line your muffin pan with paper liners or spray with non-stick spray.
- In a large bowl, whisk your flours, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat your butter, honey, and almond extract on medium speed for a couple of minutes, or until light and fluffy.
- Add egg and beat again.
- Add in half your Greek yogurt and beat until creamy.
- Using a spatula, mix in half your dry ingredients with the wet ones.
- Add the remaining yogurt.
- Add the rest of the dry ingredients and mix until everything is incorporated.
- Add in your berries being careful not to mix too much. You don't want to break up your berries.
- Divide batter among muffin cups. If you use the mini muffin pan you'll get about 24 mini muffins. If you use the regular size muffin pan, you'll get 6-8 muffins.
- In a small bowl, mix your crumb topping together. You'll get almost a paste, which is fine. Then crumble it on top of the muffins.
- Bake for about 17 minutes for mini muffins, and 25-30 minutes for normal size muffins (or until a toothpick comes out clean).
- Enjoy!
213 Calories
8.6g Fat
43.5mg Cholesterol
142.5mg Sodium
79.9mg Potassium
30.3g Carbs
2.1g Fiber
14g Sugar
5.3g Protein
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