Ingredients:
- 1/4 cup raspberry jam
- 11/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain low-fat yogurt
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- confectioners sugar (optional)
Method
- Heat the oven to 400 degrees. Grease the bottoms only of 12 regular sized muffin cups. Whisk the jam in a small bowl until smooth.
- In a large bowl, whisk together the flours, sugar, baking powder. baking soda and salt. In a medium bowl, combine yogurt, oil , egg, and vanilla extract until blended. Add the wet ingredients to the dry ingredients and mix until the batter is blended.
- Fill the muffin cups halfway with the batter and make an indentation in each one. Spoon a rounded teaspoon of jam into each muffin and top with the rest of the batter.
- Bake muffins for 12 minutes or until they pass the toothpick test. Let cool on wire rack and dust with confectioners sugar if you want.
Posted by Danielle Miller
Food
