How to make it

  • 1. In a small bowl, combine brown sugar, butter and cinnamon; set aside
  • 2. In sperate small bowl, blend together yogurt, oil and eggs; set aside
  • 3. In large bowl, stir together raspberries, whole wheat and all-purpose flour, brown sugar, baking soda and salt. With fork, stir in yogurt mixture (step 2 bowl) just until moistened. Spoon into 12 greased muffin cups, filling each two-thirds full.
  • 4. Spoon a little topping onto each muffin. Bake in 350F oven for 25 to 30 minutes or until firm to the touch.

Reviews & Comments 7

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  • apprentice 9 years ago
    aallard thanks for the heads up...I'll double check my recipe again and see if I need to edit it!

    Sorry they didn't work out well for you :(
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  • aallard 9 years ago
    I would not suggest using this recipe as there is an error in the # of eggs used. The recipe calls for one, but the wording in the directions says "eggs". I tried it with one egg and the batter was much too dry to mix properly, so I added another egg, not the best thing to do with muffins as over mixing yeilds dry results.
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    " It was excellent "
    trigger ate it and said...
    Raspberries are in season now and I am going to make this Raspberry Tea Muffins recipe this weekend to add to a brunch I am having.
    Thank you
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    " It was excellent "
    notyourmomma ate it and said...
    Very nice muffin, thanks for posting.
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  • laadeedaa 10 years ago
    These sound really delicious. Thanks very much for sharing.
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  • melsa102 10 years ago
    sounds perfect for my little ones who are addicted to those store bought mini muffins, i've been looking for an alternative, thank you!
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  • zena824 10 years ago
    Nice sounding muffins....would be good to start the day off for sure..
    Was this review helpful? Yes Flag

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