Raspberry Muffins

I wanted to try to recreate some raspberry muffins a coworker used to make for us. I could remember vaguely that she used yogurt in the batter but not what kind of yogurt. I am pretty sure it was plain but I usually only have vanilla. After I made these I remembered she put oatmeal in her muffins. I will try that next time. I like that you can just use frozen berries and I always have all these ingredients on hand. 

Raspberry Muffins (full recipe at the bottom)

Preheat oven to 375F. Grease a 12 cup muffin pan. 

Sprinkle 1Tbsp of flour over raspberries to coat. Set aside

In a large mixing bowl combine, Flour, Baking Powder, Baking Soda, Salt and Sugar. 

In another bowl or large measuring cup mix eggs, oil and yogurt together.

(Jackson copying mom and taking pictures. Unfortunately I took this picture seconds before he dipped the camera into the oil and killed the camera.)

Add wet ingredients to the dry ingredients.  Mix just until combined. You do not want to over mix your muffins. The batter will be thick don't worry it's supposed to be that way.

Gently fold in berries. 

I used a heaping ice cream scoop to distribute the batter. You can sprinkle a little bit of sugar on top if you like

Bake for 18-20 mins. Until golden brown and an inserted toothpick comes out clean.

Let cool completely or the might fall apart when you take them out. Actually now that I think about it if you use liners you may not have that problem :P

If you want to freeze some of these for later. I like to wrap them individually in plastic wrap and then into a freezer ziploc bag. Take them out the night before and have a delicious muffin for breakfast. Or if your like Andrew and cant wait just pop it into the microwave. 

Raspberry Muffins 

makes 12
adapted from theseasonalgourmet.ca

1-1/2 cups All purpose flour + a scant Tbsp to mix with frozen berries

1-1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup sugar +

1 or 2 additional Tbsp sugar to sprinkle on top of muffins (totally optional)

2 large eggs

2/3 cup oil

1/3 cup of yogurt (i used french vanilla but whatever you have on hand is fine)

1 cup of Raspberries 

Preheat oven to 375F. Grease a 12 cup muffin pan. 

Sprinkle 1Tbsp of flour over raspberries to coat. Set aside

In a large mixing bowl combine, Flour, Baking Powder, Baking Soda, Salt and Sugar. 

In another bowl or large measuring cup mix eggs, oil and yogurt together.

Add wet ingredients to the dry ingredients.  Mix just until combined. You do not want to over mix your muffins. The batter will be thick don't worry it's supposed to be that way.

Gently fold in berries. 

I used a heaping ice cream scoop to distribute the batter. You can sprinkle a little bit of sugar on top of each muffin if you like.

Bake for 18-20 mins. Until golden brown and an inserted toothpick comes out clean.

.

Let cool completely or the might fall apart when you take them out. Actually now that I think about it if you use liners you may not have that problem :P