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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.

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
1/2 Fat , 1/2 Fruits , 1/2 Milk , 1/2 Other Carbs , 1 Starch
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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1 each  cooking spray
2 cup  Flour, all purpose, unbleached, enriched
0.3333 cup  sugar
1 tsp  low sodium baking powder
1 tsp  baking soda
0 1/4 tsp  salt
0 1/4 cup  orange juice
2 tbsp  canola oil
0 1/2 tsp  almond extract
8 oz  sugar free, fat free vanilla yogurt
1 each  Eggs, large, raw
1 cup  Raspberries, fresh
2 tbsp  sliced almonds
  1. Preheat the oven to 400 F. Lightly coat 12 muffin cups with cooking spray or line with paper muffin liners.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
  3. In another bowl, whisk together the orange juice, oil, almond extract, yogurt, and egg.
  4. Add to the dry ingredients and stir just until the dry ingredients are moistened. Do not over mix. Gently fold in the raspberries.
  5. Divide the batter among the muffin cups and sprinkle each with some of the sliced almonds.
  6. Bake until golden, about 16 - 18 minutes. Remove from pan and let cool on a wire rack.

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