These were great for our breakfast this morning and low in calories and fat! How great is that! I used a container of vanilla nonfat yogurt (6 oz is what I had) and then added another 1/4 c. low fat sour cream. I only put in 1 c. raspberries and then 1 t. lemon extract. Make sure to fold in the raspberries or they will smear. I baked at 375 for about 23 minutes. Definitely a keeper! Thanks, looneytunesfan!
I don't thnk I should rate these because I didn't follow the directions exactly - the dough seemed much too thick as posted, so i added an extra cup of yogurt, plus my raspberries were mostly frozen. The muffins turned out a little bit too moist and the tops were burned because I had to leave them in the oven longer in order for them to bake all the way through. How thick IS muffin batter supposed to be?