WI Whisk Recipe of the Week - Raspberry Vanilla Muffins
Posted from Dairyland Cook on June 29, 2017 | Recipe
- 1 3/4 c. all-purpose flour
- 1/2 c. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 4 oz. Greek yogurt, vanilla
- 1/3 c. canola oil
- 1 egg
- 1 c. raspberries
Preheat oven to 400 degrees.
In a medium bowl combine the flour, sugar, baking powder, baking soda, and salt together.
In a large bowl whisk the yogurt, oil, egg, and heavy cream until combined. Add the dry ingredients to the wet ingredients and gently mix. When nearly combined, add the raspberries and fold. The texture of the batter is going to be rather dry.
Using an ice cream scoop or spoon, put batter into 8-12 cupcake liners. I like larger muffins so I fill up to 3/4 full, if you fill 1/2 you will get 12 muffins. Bake for 20 minutes, and check with a toothpick to ensure the middle is completely baked. Add more time if needed.