Raspberry Yogurt Muffins - Rachelle

By Peggie

Ingredients

• Topping:
• 1 1/2 tbsp rolled oats
• 1 1/2 tbsp brown sugar
• Muffins:
• 1 cup rolled oats
• 1/2 cup brown sugar
• 1 cup raspberries (fresh or frozen)
• 1 1/2 cups flour
• 1 tbsp baking powder
• 1/4-1/2 tsp cinnamon
• 1 cup fat free plain yogurt
• 2 tbsp apple sauce
• 2 tbsp canola oil
• 1 egg
• 1 tsp vanilla extract

Preparation

Step 1

Prepare muffin pan with paper baking cups.

Preheat over to 400 degrees.

Combine 1 1/2 tbsp oats and 1 1/2 tbsp brown sugar in a small bowl, and set aside.

In another bowl, gently toss raspberries with 1 tbsp flour. set aside.

In a large bowl, combine remaining oats, brown sugar, flour, baking powder and cinnamon.

In a medium bowl, combine yogurt, apple sauce, egg and vanilla

Gently stir yogurt mixtures into flour mixture until dry ingredients are moistened, but batter is still lumpy.

Gently fold in raspberries.

Fill muffin cups almost to the top.

Sprinkle with reserved oats and brown sugar.

Bake 18 to 20 minutes or until golden brown.