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Raspberry-Orange Muffins

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Serves: 10
  • 1 Package large egg
  • 2 Cups all-purpose flour
  • 2/3 Cup packed brown sugar
  • 2 Teaspoons baking powder
  • 1/4 Tsp. baking soda
  • 2/3 Cup sour cream or low-fat plain yogurt
  • 1/3 Cup canola oil
  • 2 to 3 Teaspoons grated orange zest (from about 1 orange)
  • 1/3 Cup orange juice
Lighten Up Tip
  • Lighten up the recipe by replacing the sour cream with an equivalent amount of fat free sour cream or plain low fat yogurt.
  • Preheat oven to 375°F.
  • Line a muffin tin with 12 paper liners or coat with cooking spray.
  • Stir together flour, brown sugar, baking powder and baking soda in a medium bowl, breaking up any lumps of sugar.
  • Combine sour cream, oil, zest, juice and egg in a large bowl. Stir in flour mixture until partially moistened. Add raspberries and stir gently until evenly mixed. Batter will be thick, do not over stir.
  • Divide batter evenly between muffin cups, filling each about three-fourths full.
  • Bake 20 to 22 minutes until golden brown and toothpick inserted comes out clean.
  • Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.
Calories 215
Total Fat 8.7 g
Saturated Fat 2 g
Cholesterol 26 mg
Sodium 152 mg
Total Carbohydrates 0 g

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