Wednesday, October 30, 2013

Raspberry Yogurt Muffins

As much as I have enjoyed making a large variety of muffins the past few months, I am eager for the cooler weather so I can make more yummy soups, stews, and crock pot meals.  I love the way the house fills up with tantalizing scents while those wonderful meals are simmering.....

Can you tell I am ready for fall?  We have finally experiences a bit of chill in the air and I am NOT complaining.  I love an excuse to pull out my sweaters and jeans and boots and get comfy!

But in the meantime, we still get an occasional great buy on a variety of berries, and lately raspberries have been in abundance.  And they have been deliciously HUGE!  I really did take a picture of them for this post, but my camera malfunctioned (translate to mean user error)  so I cannot prove how large and beautiful they were, but hopefully you can still tell in the photos of the end result!

This recipe was easy, and the muffins were light and OH SO MOIST.

Raspberry Yogurt Muffins

adapted from Raspberry Sour Cream Muffins / Weave a Thousand Flavors

1 3/4 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 containers Dannon Oikos vanilla yogurt (equals about 1 cup)
1 1/4 cup sugar
1/3 cup unsalted butter
1 tsp. vanilla (I love the Vanilla Bean Crush from King Arthur Flour)
3 eggs
zest of 1 lemon
12 oz. fresh raspberries
Powdered sugar

Preheat the oven to 350.  Spray the muffin pan with non stick cooking spray or place a liner in each cup.

In a large mixing bowl, blend the flour, sugar, baking powder, baking soda and salt.

In a medium mixing bowl, mix eggs, Greek yogurt, and vanilla.  With a mixer, beat for a minute or until well blended.

Add the egg mixture to the flour mixture and blend with a mixer for another minute or until the mixture is light and fluffy. Add the melted butter and lemon zest and stir with a rubber spatula until well blended.

Spoon a tablespoonful of batter into the bottom of each prepared muffin cup.

Place a raspberry in the center of the batter and then fill the muffin cups with the remaining batter.  They should be about 3/4 full.

Place three raspberries on the top of each and push slightly into the batter.
Bake for about 22 minutes or until  the tops are golden brown and a toothpick inserted in the center comes clean.

Let the muffin tin cool on a wire rack for 10 minutes. Then remove the muffins and let them finish cooling.

Dust with powdered sugar as desired.

These were scrumptious!

The finished product - and see those raspberries ARE big!

Brimming with berry goodness!

That bite is headed for my mouth!

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