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.
- 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
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.