Recipes & Ideas

Try this moist raspberry breakfast muffin with a hint of bright orange flavor. They will be a bit more moist made with sour cream but you can substitute low-fat yogurt or fat-free sour cream if you like. Make sure to zest your orange before juicing.

INGREDIENTS

1 package (6 ounces) Driscoll's Raspberries
2 cups all-purpose flour
2/3 cups packed brown sugar
2 teaspoons baking powder
1/4 teaspoons baking soda
2/3 cups sour cream or low-fat plain yogurt
1/3 cups canola oil
2 to 3 teaspoons grated orange zest (from about 1 orange)
1/3 cups orange juice
1 large egg

Instructions

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.

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.

Nutrition Facts

Makes: 10

Calories:	215
Total Fat:	8.7g
Saturated Fat:	2g
Cholesterol:	26mg

Amount Per Serving

Sodium:	152mg
Total Carbohydrates:	0g
Dietary Fiber:	1.8g
Protein:	3.5g

customer reviews 3.5 out of 5 (based on 1 ratings)

Yummy Muffins

By cmon

I made these to take to the office and they were a hit-they are not too heavy-very light tasting. I added a little more oj than called for and it made them more citrusy and less berry taste-not a bad taste but if I were doing it over I would stick to the recipe.

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