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Sweet-Heart Muffins

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Sweet-Heart Muffins
  • Prep 30 min
  • Total 30 min
  • Ingredients 11
  • Servings 10
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Delightful raspberry muffins – a perfect dessert ready in just 30 minutes.
Updated Jul 19, 2010

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

Steps

  • 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

180 Calories, 5g Total Fat, 3g Protein, 31g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
180
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
20mg
7%
Sodium
290mg
12%
Total Carbohydrate
31g
10%
Dietary Fiber
1g
4%
Sugars
16g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
8%
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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