Raspberry orange muffins on a plate with raspberries

Description

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.

  • 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
  1. PREHEAT oven to 375°F.
  2. LINE a 12-count muffin pan with paper liners or SPRAY with cooking spray.
  3. PLACE 2 cups all-purpose flour into a medium bowl.
  4. ADD 2/3 cup packed brown sugar.
  5. ADD 2 teaspoons baking powder and ADD 1/4 teaspoon baking soda.
  6. STIR to combine and SET ASIDE flour mixture.
  7. CRACK 1 large egg into a large bowl.
  8. WHISK thoroughly.
  9. ADD 2/3 cup sour cream or 2/3 cup low fat plain yogurt.
  10. ADD 1/3 cup canola oil.
  11. ADD the zest of 1 large orange.
  12. ADD the juice of 1 large orange.
  13. WHISK to combine.
  14. ADD flour mixture to sour cream mixture and STIR just until partially moistened.
  15. FOLD IN 1 package (6 ounces) raspberries. Do not over mix.
  16. DIVIDE batter evenly between muffin cups.
  17. BAKE 20 – 22 minutes or until golden brown and toothpick inserted comes out clean.
  18. COOL in pan about 5 minutes.
  19. REMOVE muffins from pan and SERVE warm or TRANSFER 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
Dietary Fiber 1.8 g
Protein 3.5 g