Raspberry Nut Muffins
CATEGORIES
INGREDIENTS
  • Servings: 18
  • 1 3/4 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup plain or raspberry yogurt
  • 1 tablespoon lemon juice
  • 6 tablespoons milk
  • 1 cup each raspberries (frozen drained or
  • fresh)
  • 1 cup chopped nuts
DIRECTIONS
  1. Combine flour, baking powder, soda and salt.
  2. Cream butter and sugar.
  3. Add eggs, one at a time, beating well after each.
  4. Combine yogurt, lemon juice and milk.
  5. Add flour and yogurt mixture alternately to the
  6. creamed mixture.
  7. Fold in raspberries and nuts.
  8. Fill greased muffin tins 3/4 full.
  9. Let stand 5 minutes, then bake at 350 degrees
  10. for 25 minutes.