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 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 Tsp. 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.