Bursting with juicy fresh berry flavor, these semi-skinny muffins will be one of your favorites right away.
Total Time
35min
4.3
3 Ratings
Author: Sweet and Savory by Shinee
Servings:
4
Ingredients
•
1
cup
All-Purpose Flour
•
1/2
cup
Almond Flour
•
1
tsp
Baking Powder
•
1/2
tsp
Baking Soda
•
1/2
tsp
Salt
•
1
Eggland's Best Classic Egg
•
2/3
cup
Granulated Sugar
•
1/3
cup
Greek Yogurt
•
1
Tbsp
Vanilla Extract
•
1/4
tsp
Almond Extract
•
1/2
cup
Fresh Strawberries
, sliced
•
1/2
cup
Fresh Raspberries
Cooking Instructions
1.
Slice the Fresh Strawberries (1/2 cup). Preheat the oven to 400 degrees F (200 degrees C). Grease the muffin pan.
2.
In a small bowl, whisk together All-Purpose Flour (1 cup), Almond Flour (1/2 cup), Baking Soda (1/2 tsp), Baking Powder (1 tsp), and Salt (1/2 tsp).
3.
In a large mixing bowl with paddle attachment, beat the Eggland's Best Classic Egg (1), Granulated Sugar (2/3 cup), Greek Yogurt (1/3 cup), Vanilla Extract (1 Tbsp) and Almond Extract (1/4 tsp) together until well combined.
4.
Add the flour mixture and mix just until combined about a minute. Stir in strawberries and Fresh Raspberries (1/2 cup).
5.
Spoon the batter into 8 greased muffin cups filling to the top. Bake for about 15-18 minutes, or until an inserted toothpick comes out clean. Cool on wire rack for 5 minutes, and then remove the muffins from the pan to cool completely.
Nutrition Per Serving
CALORIES
373
FAT
8.8 g
PROTEIN
8.6 g
CARBS
65.3 g
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