RASPBERRY YOGURT MUFFINS
Make and share this Raspberry Yogurt Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h15m
Yield 8 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°.
- Lightly grease muffin tins or use paper liners.
- In an electric mixer on med-high speed, with the paddle attachment, cream together the butter, sugar, and vanilla.
- Sift the remaining dry ingredients together in a bowl.
- Add the egg to the butter mixture and blend until combined.
- Add 1/4 cup yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining yogurt and then the remaining dry ingredients until the batter is combined; be sure to end with the dry ingredients.
- Fold in the whole raspberries and jam until evenly mixed.
- Spoon the batter into the muffin tins, filling them to the top.
- Bake for 25-30 minutes, until a pick comes out clean.
- Allow the muffins to cool 10 minutes while you make the glaze.
- Whisk together the jam with the powdered sugar; the glaze will come together in a thick paste.
- Slowly whisk in 1 tablespoon warm water; the glaze will be the consistency of evaporated milk.
- Remove the warm muffins from the tins and either dip the muffin tops into the glaze and swirl until the tops are evenly coated or spoon 1 tablespoon of glaze on top and spread evenly.
Nutrition Facts : Calories 258.2, Fat 7.1, SaturatedFat 4.2, Cholesterol 40.5, Sodium 82, Carbohydrate 46.3, Fiber 1, Sugar 31.9, Protein 3.1
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