Heartland Raspberry Yogurt Muffins

Heartland Raspberry Yogurt Muffins

AuthorJulie

Heartland Raspberry Yogurt Muffins

3/4 cup canola or other mild vegetable oil
1 cup brown sugar
3 large eggs
2 cups plain yogurt
3 cups all-purpose flour
2 - 2 1/2 cups oats (old fashioned, if you have them, or quick)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups frozen raspberries (don't thaw them)

1

Preheat the oven to 400F. In a large bowl, beat the oil and sugar, and add the eggs one at a time, beating after each until the mixture is thick and creamy.

2

The original recipe instructs to stir in the yogurt, then whisk together the dry ingredients and raspberries and add them. I whisked together the dry ingredients, stirred in half, then stirred in the yogurt, then the remaining dry ingredients along with the raspberries, straight from the freezer. Either way.

3

Fill buttered or paper-lined muffin tins all the way, and bake for 20-25 minutes, until golden and springy to the touch. Tip them in the pan to help them cool.

Category,

Ingredients

 3/4 cup canola or other mild vegetable oil
 1 cup brown sugar
 3 large eggs
 2 cups plain yogurt
 3 cups all-purpose flour
 2 - 2 1/2 cups oats (old fashioned, if you have them, or quick)
 2 tsp. baking powder
 1 tsp. baking soda
 1/2 tsp. salt
 2 cups frozen raspberries (don't thaw them)

Directions

1

Preheat the oven to 400F. In a large bowl, beat the oil and sugar, and add the eggs one at a time, beating after each until the mixture is thick and creamy.

2

The original recipe instructs to stir in the yogurt, then whisk together the dry ingredients and raspberries and add them. I whisked together the dry ingredients, stirred in half, then stirred in the yogurt, then the remaining dry ingredients along with the raspberries, straight from the freezer. Either way.

3

Fill buttered or paper-lined muffin tins all the way, and bake for 20-25 minutes, until golden and springy to the touch. Tip them in the pan to help them cool.

Heartland Raspberry Yogurt Muffins
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