Raspberry and Vanilla Yogurt Muffins

By EdieK

Ingredients

• 375 mL or 1 1/2 cups all-purpose flour
• 10 mL or 2 tsp baking powder
• 2 mL or 1/2 tsp salt
• 1 mL or 1/4 tsp baking soda
• 375 mL or 1 1/2 cup All-Bran Original* cereal
• 250 mL or 1 cup 2% vanilla flavour stirred yogurt
• 2 eggs, slightly beaten
• 50 mL or 1/4 cup vegetable oil
• 50 mL or 1/4 cup 2% milk
• 500 mL or 2 cups Frozen Raspberries (do not thaw)
• 175 mL or 3/4 cup granulated sugar

Details

Servings 12
Adapted from allbran.ca

Preparation

Step 1

1. In medium bowl, mix together flour, baking powder, salt and baking soda. Set aside.

2. In large mixing bowl, mix together cereal and yogurt. Let stand for 5 minutes or until cereal is softened.

3. Stir in eggs, oil and milk into cereal mixture; mix well.

4. In medium bowl, toss frozen raspberries with sugar. Remove 36 small berries (shaking off excess sugar) for the top; set aside. Add flour mixture and remaining berries and sugar to cereal mixture, stirring only until combined.

5. Spoon batter into 12 large muffin tins, coated with non-stick cooking spray or lined with muffin papers. Press 3 berries into the top of each.

6. Bake at 190ºC (375ºF) for 18 to 20 minutes or until browned and firm to the touch. Serve warm. If desired, dust tops with icing sugar sprinkled through a fine mesh strainer.

YIELD: 12 muffins

PER MUFFIN:
216 Calories
4.8 g Protein
39.1 g Carbohydrate
5.7 g Fat
4.6 g Dietary Fibre

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.