Raspberry/Blueberry Mini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
Dry ingredients:2 c. white flour2/3 c. Splenda2 t. baking powder2 t. baking soda1/2 t. salt1/4 t. ground cinnamonWet ingredients:2 eggs1 stick (8 T.) unsalted butter2 containers (1 c.) lemon yogurt3/4 c. fresh blueberries3/4 c. fresh raspberriesTopping:1/2 c. chopped black walnuts1/2 c. Splenda brown sugar blend
Preheat oven to 400 F.
Line mini muffin pan with paper cups.
Melt butter and let stand to cool. While butter is cooling, mix together topping (walnuts and brown sugar blend).
Sift dry ingredients together in a large mixing bowl.
Beat eggs in a smaller bowl, then stir in butter and yogurt to blend.
Add wet ingredients to dry ingredients and stir just until blended (batter will be lumpy; don't overmix). If batter is too thick to stir until dry ingredients are moist, add a few tablespoons of water.
Fold in berries, trying not to break them.
Fill muffin cups.
Add topping on each muffin.
Bake for 9 minute for mini-muffins (or until a toothpick comes out clean). For full size muffins, keep ingredients and temperature the same; increase baking time (12-15 minutes).
Serving Size: Makes 48 mini muffins
Number of Servings: 48
Recipe submitted by SparkPeople user AVIETTO.
Line mini muffin pan with paper cups.
Melt butter and let stand to cool. While butter is cooling, mix together topping (walnuts and brown sugar blend).
Sift dry ingredients together in a large mixing bowl.
Beat eggs in a smaller bowl, then stir in butter and yogurt to blend.
Add wet ingredients to dry ingredients and stir just until blended (batter will be lumpy; don't overmix). If batter is too thick to stir until dry ingredients are moist, add a few tablespoons of water.
Fold in berries, trying not to break them.
Fill muffin cups.
Add topping on each muffin.
Bake for 9 minute for mini-muffins (or until a toothpick comes out clean). For full size muffins, keep ingredients and temperature the same; increase baking time (12-15 minutes).
Serving Size: Makes 48 mini muffins
Number of Servings: 48
Recipe submitted by SparkPeople user AVIETTO.
Nutritional Info Amount Per Serving
- Calories: 61.5
- Total Fat: 2.8 g
- Cholesterol: 5.0 mg
- Sodium: 34.0 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 0.4 g
- Protein: 1.0 g
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