Sweet-Heart Muffins

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

  • prep time 30 min
  • total time 30 min
  • ingredients 11
  • servings 10

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Muffin
    Calories
    180
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    290mg
    290%;
    Total Carbohydrate
    31g
    31%
    (Dietary Fiber
    1g
    1%
      Sugars
    16g
    16%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    4%;
    Calcium
    6%;
    Iron
    8%;
    Exchanges:
    1 Starch; 1 Fruit; 2 Other Carbohydrate; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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