Sweet-Heart Muffins

Delightful raspberry muffins – a perfect dessert ready in just 30 minutes.

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Servings 10

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ingredients 11
Prep Time 30 min
Total Time 30 min

Ingredients

MUFFINS

1 1/2: cups all-purpose flour

1/2: cup firmly packed brown sugar

1: teaspoon baking powder

1/2: teaspoon baking soda

1/2: teaspoon salt

1/2: cup vanilla yogurt

1/4: cup margarine or butter, melted

1: egg

1: cup frozen unsweetened raspberries

TOPPING

2: tablespoons sugar

1/4: teaspoon cinnamon

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Directions

1 Heat oven to 400°F. Spray 10 heart-shaped or regular muffin cups with nonstick cooking spray. In medium bowl, combine flour, brown sugar, baking powder, baking soda and salt; mix well.
2 In small bowl, combine yogurt, margarine and egg; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Gently stir in frozen raspberries. Fill each sprayed muffin cup with about 1/4 cup batter.
3 In another small bowl, combine sugar and cinnamon; mix well. Sprinkle 1/4 teaspoon mixture over batter in each cup.
4 Bake at 400°F. until tops are golden brown and toothpick inserted in center comes out clean. Bake heart-shaped muffins 12 to 16 minutes; bake regular muffins 14 to 18 minutes. Cool 1 minute; remove from muffin cups. Serve warm.