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Sweet-Heart Muffins

Source of Recipe

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Recipe Introduction

10 muffins 4 points per muffin

List of Ingredients

1 1/2 cups flour, all purpose
1/2 cup brown sugar, frimly packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vanilla yogurt
1/4 cup butter or margarine, melted
1 egg
1 cup frozen raspberries, unsweetened

Topping

2 tablespoons sugar
1/4 teaspoon cinnamon


Recipe

Heat oven to 400. Spray muffin cups with nonstick cooking spray. In medium bowl, Lightly spoon flour into measuring cup; level off. Combine flour, brown sugar, baking powder, baking soda and salt; mix well.

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.

In another small bowl, combine sugar and cinnamon; mix well. Sprinkle 1/4 teaspoon mixture over batter in each cup.

Bake at 400. Bake muffins for 14 to 18 minutes or until tops are golden brown and toothpick come out clean. Cool 1 minute; Remove from muffin cups.