Raspberry White Chocolate Yogurt Muffins
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 175.6
- Total Fat: 4.4 g
- Cholesterol: 1.5 mg
- Sodium: 179.5 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 1.3 g
- Protein: 4.8 g
IntroductionFound this recipe in a magazine as a tear out from All Whites Egg product, but made them and they are awesome! Found this recipe in a magazine as a tear out from All Whites Egg product, but made them and they are awesome!
2 Cups All- Purpose Flour
1/3 cup Sugar
1 teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 teaspoon salt
2 Tablespoons Vegetable Oil
1/4 cup skim milk
1/4 cup/ 20oz AllWhites product or I used 2 Egg Whites
6oz Nonfat Vanilla yogurt
1 teaspoon vanilla
1 cup Frozen rapberries (do not thaw)
3/4 cup White chocolate chips
1 tablespoon sugar
Recipe calls for All whites eggs in a carton. I used 2 regular egg whites, the recipe came out a bit dougy so I added a little bit more milk. I also used Honey yogurt and added more vanilla. You could also probably substitute applesauce for sugar, but I haven't tried that yet.
Line 12 muffin cups with paper cup liners
In a large bowl combine flour,sugar, baking powder, baking soda and salt: mix well
In a small bowl combine oil, milk, egg whites, yogurt and vanilla: mix well:
Add yogurt mixture to flour mixture,Stir until just moistened.
Gently stir in raspberries and white chocolate chips.
Divide batter equally into muffin cups, Sprinkle with sugar and bake for 15 to 18 minutes or until toothpick comes out clean.
Serving Size: 1 Muffin
Number of Servings: 12
Recipe submitted by SparkPeople user CBUSTICHI.