Raspberry White Chocolate Yogurt Muffins
Luscious raspberries, vanilla yogurt and white chocolate chips create a moist, sweet coffee shop style treat in this delicious muffin recipe.
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Preparation:
15 minutes
Time-To-Table: 30 minutes Serves: Makes 12 muffins Ingredients:
Instructions:1. Heat oven to 400°F. Line 12 muffin cups with paper cup liners; set aside. In large bowl combine flour, sugar, baking powder, baking soda and salt; mix well. In small bowl combine oil, milk, AllWhites®, yogurt and vanilla; mix well. Add yogurt mixture to flour mixture. Stir just until moistened. Gently stir in raspberries and white chocolate chips.2. Divide batter equally into muffin cups. Sprinkle with sugar. Bake for 15 to 18 minutes or until toothpick inserted in center of muffin comes out clean. Tips & Substitutions:Tip: *Frozen raspberries in syrup are not recommended.0030e
Reviewed by Tami
on 03/07/2013 Delish! I added pecans and they came out yummy. I did however, only bake for 14 minutes. They do tend to stick to the paper cups. Next time I might try cooking spray instead of liners. A definate keeper!
Reviewed by coffeelover
on 03/09/2013 The base recipe for these muffins is excellent. Very light and fluffy with a great texture. I didn't have white chocolate on hand, so I had to substitute dark chocolate chunks and the results were yummy! Next time I will probably throw in some flaked coconut as well. I also substituted 1 cup whole wheat pastry flour for one of the cups of all-purpose flour to make it a little more healthy. I will definitely make these again.
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Nutritional Information
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