Luscious raspberries, vanilla yogurt and white chocolate chips create a moist, sweet coffee shop style treat in this delicious muffin recipe.
Ingredients
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2 cupall-purpose flour
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1/3 cupsugar
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1 tsp.baking powder
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1 tsp.baking soda
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1/4 tsp.salt
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2 Tbsp.vegetable oil
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1/4 cupskim milk
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1/4 cup (2 oz.)AllWhites® egg whites
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6 oz. (1 container) low fat vanilla yogurt
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1/2 tsp.vanilla
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1 cupfrozen raspberries, do not thaw*
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3/4 cupwhite chocolate chips
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1 Tbsp.sugar
Instructions
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Heat oven to 400°F. Line 12 muffin cups with paper cup liners; set aside. In large bowl combine flour, sugar, baking powder, baking soda and salt; mix well. In small bowl combine oil, milk, AllWhites®, yogurt and vanilla; mix well. Add yogurt mixture to flour mixture. Stir just until moistened. Gently stir in raspberries and white chocolate chips.
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Divide batter equally into muffin cups. Sprinkle with sugar. Bake for 15 to 18 minutes or until toothpick inserted in center of muffin comes out clean.
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Tip: *Frozen raspberries in syrup are not recommended.
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