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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Raspberry Yogurt Breakfast Muffins

Source: The Joslin Diabetes Healthy Carbohydrate Cookbook. Copyright ©2001 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center.

Melt in the mouth muffins are moist and filled with luscious fruit flavor.

Rating:
Prep Time:	5 minutes
Cook Time:	20 minutes
Difficulty:	Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	125.2

Total Carbs	22.6 g

Dietary Fiber	1.1 g

Sugars	6.3 g

Total Fat	2.9 g

Saturated Fat	0.3 g

Unsaturated Fat	0.7 g

Potassium	107.9 mg

Protein	3.3 g

Sodium	175.2 mg

Dietary Exchanges 2.9 Fat, 0.1 Fruits, 0.1 Meat, 0.1 Milk, 0.2 Other Carbs, 0.8 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 2.0
2 cup Flour, all purpose, unbleached, enriched 0.3333
0.3333 cup sugar 1.0
1 tsp low sodium baking powder 1.0
1 tsp baking soda 0.25
0 1/4 tsp salt 0.25
0 1/4 cup orange juice 2.0
2 tbsp canola oil 0.5
0 1/2 tsp almond extract 8.0
8 oz sugar free, fat free vanilla yogurt 1.0
1 each Eggs, large, raw 1.0
1 cup Raspberries, fresh 2.0
2 tbsp sliced almonds

Directions

Preheat the oven to 400 F. Lightly coat 12 muffin cups with cooking spray or line with paper muffin liners.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
In another bowl, whisk together the orange juice, oil, almond extract, yogurt, and egg.
Add to the dry ingredients and stir just until the dry ingredients are moistened. Do not over mix. Gently fold in the raspberries.
Divide the batter among the muffin cups and sprinkle each with some of the sliced almonds.
Bake until golden, about 16 - 18 minutes. Remove from pan and let cool on a wire rack.