Raspberry Yogurt Muffins

By DebbieQ

These muffins make for perfect low glycemic snacks. You can substitute the raspberries in this recipe for blueberries or another type of berry if preferred. You can use the recipe for regular sized muffins or mini. Keep in mind that mini-muffins will not take as long to cook.

Ingredients

• 3/4 cup canola oil
• 1/3 cup SPLENDA® brown sugar blend
• 3 eggs (or 6 egg whites)
• 2 cups plain, fat-free yogurt
• 2 1/2 cups rolled oats
• 3 cups whole wheat flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 cups frozen raspberries

Details

Cooking time 20mins

Preparation

Step 1

Preheat oven to 350 degrees. Spray muffin pan with non-stick spray. In a large bowl, combine oats, flour, baking soda and salt. Set aside.

In another bowl, lightly beat oil and sugar to mix. Add eggs, one at a time and beat. Mix in yogurt.

Add wet mixture to dry ingredients and mix together. Do not over mix. Fold in raspberries.

Fill muffin compartments 3/4 full. Bake approximately 20 minutes.