Raspberry-Yogurt Muffins Recipe

Name: Raspberry-Yogurt Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4.6 ounces brown rice flour (about 1 cup); 2.6 ounces white rice flour (about 1/2 cup); 1/3 cup plus 1 teaspoon sugar, divided; 2 tablespoons potato starch; 2 tablespoons cornstarch; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon xanthan gum; 1/4 teaspoon salt; 1 cup vanilla fat-free yogurt; 1/4 cup fat-free milk; 2 tablespoons canola oil; 1/4 teaspoon almond extract; 1 large egg; 1 cup fresh raspberries; 1 tablespoon brown rice flour; Cooking spray

Servings: persons

4.6 ounces brown rice flour (about 1 cup)
2.6 ounces white rice flour (about 1/2 cup)
1/3 cup plus 1 teaspoon sugar, divided
2 tablespoons potato starch
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 cup vanilla fat-free yogurt
1/4 cup fat-free milk
2 tablespoons canola oil
1/4 teaspoon almond extract
1 large egg
1 cup fresh raspberries
1 tablespoon brown rice flour
Cooking spray

1
Preheat oven to 375u00b0.
2
Weigh or lightly spoon 6 ounces brown rice flour (about 1 cup) and white rice flour into dry measuring cups; level with a knife. Combine flours, 1/3 cup sugar, and next 6 ingredients (through salt) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt and next 4 ingredients (through egg); stir with a whisk. Add to flour mixture, stirring just until moist.
3
Toss raspberries with 1 tablespoon brown rice flour in a small bowl; gently fold into batter.
4
Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with 1 teaspoon sugar. Bake at 375u00b0 for 22 minutes or until lightly browned and muffins spring back when lightly touched. Cool 10 minutes in pan on a wire rack; remove from pan.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4.6 ounces brown rice flour (about 1 cup), 2.6 ounces white rice flour (about 1/2 cup), 1/3 cup plus 1 teaspoon sugar, divided, 2 tablespoons potato starch, and more.

Yes, Raspberry-Yogurt Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry-Yogurt Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions