Raspberry Vanilla-nut Muffins

Total Time
35mins
Prep 10 mins
Cook 25 mins

Fast, easy and oh so rich tasting-enjoy!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease a 12 count muffin tin.
  3. In a medium bowl mix flour, baking powder, baking soda, salt and sugar together and set aside.
  4. In a large bowl mix together the yogurt, eggs, extract's, oil and milk.
  5. Whisk well.
  6. Add the liquid ingredients to the dry ingredients, stirring constantly until well incorporated.
  7. Fold in Raspberries.
  8. Fill each muffin tin 3/4 full and bake for 25 minutes, or until set and golden brown.
Most Helpful

I haven't tasted these yet, but they smell great and I'm sure they *taste* great, but they just didn't seem to rise to the occasion. They look rather flat rather than having the characteristic dome-tops of muffins and are a little dense, it seems. I don't know enough about kitchen chemistry, but I am looking at my Baker's Dozen cookbook and it recommends 1tsp baking powder for every cup of flour (unless there are heavy ingredients like chocolate chips, raisins, fruit etc. (and I would consider the raspberries to be in this catagory) wherein it suggests you use 1.5tsp for every cup of flour.) Also, it reccommends that you use 1/4tsp baking soda per cup of flour or up to 1/2tsp per cup of flour if you have the afore mentioned heavy ingredients. That was really the only problem, and as I said before I'm sure they taste wonderful- they're just looking a little more like cookies than muffins, almost. I used almond extract, not hazelnut but I figured that the extract amounts being Tablespoons was a typo because 2TBS total of extracts seems like a WHOLE LOT. I also used frozen, partially thawed raspberries rather than fresh.

Roosie August 16, 2003

I found these muffins to be very tasty. One of my children is allergic to lactose, sugar and yeast so I made some adaptations.. Instead of sugar, I used honey and for yogurt, I used the 90% lactose reduced yogurt (approx. 3/4 cup), I used just under 1/4 cup olive oil instead of vegetable oil, 1 tsp almond extract and 1/4 cup vanilla rice milk. There were no hazelnuts on hand so I crushed some slivered almonds. Absolutely delicious!

Delyla August 10, 2003