Greek Yogurt Raspberry Muffins

Prep time: 15 minutes
Cooking time: 20 minutes
Makes: 12 muffins

Ingredients

2 cups whole wheat flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 cup buttermilk
1/3 cup honey
8 oz. Greek yogurt
2 tbsp. vegetable oil
1 tsp. vanilla extract
1 large egg
1 cup fresh or frozen raspberries, tossed in 2 tbsp. flour

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Instructions

1. Preheat the oven to 360°F and line a 12-cup muffin pan with muffin liners.
2. Combine dry ingredients in a large bowl, mixing thoroughly.
3. In separate bowl, add all wet ingredients and whisk together until smooth.
4. Pour the wet ingredients into the bowl with the dry ingredients. Fold only until combined; do not overmix. Add the flour-coated raspberries to the muffin batter and fold 2-3 times to combine.
5. Evenly divide the muffin batter between the muffin cups.
6. Bake at 360°F for 15-20 minutes, or until a toothpick inserted comes out clean.
7. Cool the muffins in the pan for 5-10 minutes before removing them to a cooling rack to cool completely.

Nutrition Facts: Calories: 149; Fat: 4 g; Protein: 5; Carbohydrates: 25 g; Sodium: 250 mg; Sugar: 9 g

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Reference: “Savory Nothings.” Greek Yogurt Raspberry Muffins, 2020. Web. 11 Mar. 2020. <https://www.savorynothings.com/greek-yogurt-raspberry-muffins/>