Raspberry Yogurt Muffins (CS)

By hmp13

Makes 8 standard sized muffins

Ingredients

• Glaze:
• 1/2 stick butter, softened
• 1/2 cup sugar
• 1/4 teaspoon vanilla
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 large egg
• 1/2 cup plain yogurt
• 1/2 cup fresh or frozen raspberries
• 2 tablespoons Raspberry jam
• 1 tablespoon raspberry jam
• 1 cup icing sugar

Preparation

Step 1

Preheat the oven to 350. Lightly grease muffin tins or use paper muffin cups.

In an electric mixer on medium high speed, with the paddle attachment cream together the butter, sugar and vanilla.

Sift the remaining dry ingredients together into a bowl.

Add the egg to the butter mixture and blend until combined.

Add ¼ cup of the 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 tend 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 to 30 minutes, until a toothpick inserted in the middle of a muffin comes out clean.

Allow the muffins to cool 10 minutes while you make the glaze. Whisk together the raspberry jam with the icing 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.