Raspberry and Vanilla Yogurt Muffins Recipe

Name: Raspberry and Vanilla Yogurt Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 375 mL or 1 1/2 cup sall-purpose flour; 10 mL or 2 tsp baking powder; 2 mL or 1/2 tsp salt; 1 mL or 1/4 tsp baking soda; 375 mL or 1 1/2 cup All-Bran Original* cereal; 250 mL or 1 cup 2% vanilla flavour stirred yogurt; 2eggs, slightly beaten; 50 mL or 1/4 cup vegetable oil; 50 mL or 1/4 cup 2% milk; 500 mL or 2 cups Frozen Raspberries (do not thaw); 175 mL or 3/4 cup granulated sugar

Ingredients

375 mL or 1 1/2 cup sall-purpose flour
10 mL or 2 tsp baking powder
2 mL or 1/2 tsp salt
1 mL or 1/4 tsp baking soda
375 mL or 1 1/2 cup All-Bran Original* cereal
250 mL or 1 cup 2% vanilla flavour stirred yogurt
2eggs, slightly beaten
50 mL or 1/4 cup vegetable oil
50 mL or 1/4 cup 2% milk
500 mL or 2 cups Frozen Raspberries (do not thaw)
175 mL or 3/4 cup granulated sugar

PREP TIME 10m	COOK TIME 25m	TOTAL TIME 35m
YIELD 12 muffins

Instructions

In medium bowl, mix together flour, baking powder, salt and baking soda. Set aside.
In large mixing bowl, mix together cereal and yogurt.
Let stand for 5 minutes or until cereal is softened.
Stir in eggs, oil and milk into cereal mixture; mix well.
In medium bowl, toss frozen raspberries with sugar.
Remove 36 small berries (shaking off excess sugar) for the top; set aside.
Add flour mixture and remaining berries and sugar to cereal mixture, stirring only until combined.
Spoon batter into 12 large muffin tins, coated with non-stick cooking spray or lined with muffin papers.
Press 3 berries into the top of each.
Bake at 190°C (375°F) for 18 to 20 minutes or until browned and firm to the touch.
Serve warm.
If desired, dust tops with icing sugar sprinkled through a fine mesh strainer.