Raspberry Muffins with Orange Juice
Try these moist raspberry breakfast muffins with a hint of bright orange flavor. They’ll be a bit moister 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.
Prep Time:
15 minutes
Cook Time:
22 minutes
Serves:
12
Perfect for:
Mothers Day
Fathers Day
Birthday Parties
Afternoon Snacks
Ingredients
- 2 Cups all-purpose flour
- 2/3 Cup packed brown sugar
- 2 Teaspoons baking powder
- 1/4 Tsp. baking soda
- 1 large egg
- 2/3 Cup sour cream or 2/3 low-fat plain yogurt
- 1/3 Cup canola oil
- Zest of 1 large orange
- Juice of 1 large orange
- 1 Package (6 ounces) Driscoll's Raspberries
Directions
- PREHEAT oven to 375°F.
- LINE a 12-count muffin pan with paper liners or SPRAY with cooking spray.
- PLACE 2 cups all-purpose flour into a medium bowl.
- ADD 2/3 cup packed brown sugar.
- ADD 2 teaspoons baking powder and ADD 1/4 teaspoon baking soda.
- STIR to combine and SET ASIDE flour mixture.
- CRACK 1 large egg into a large bowl.
- WHISK thoroughly.
- ADD 2/3 cup sour cream or 2/3 cup low fat plain yogurt.
- ADD 1/3 cup canola oil.
- ADD the zest of 1 large orange.
- ADD the juice of 1 large orange.
- WHISK to combine.
- ADD flour mixture to sour cream mixture and STIR just until partially moistened.
- FOLD IN 1 package (6 ounces) raspberries. Do not over mix.
- DIVIDE batter evenly between muffin cups.
- BAKE 20 – 22 minutes or until golden brown and toothpick inserted comes out clean.
- COOL in pan about 5 minutes.
- REMOVE muffins from pan and SERVE warm or TRANSFER to wire rack to COOL completely.
