We made these yesterday and they were some of the best muffins we have tried. I love this recipe. I love orange zest in baked goods but if you don't you may not like them.

I always think of Janae when I make something with raspberries. So this one is for you Janae!

I used 1 1/4 cups frozen raspberries instead of fresh because I had them on hand. They worked really well. I set the timer for 16 minutes because my oven tends to run hot and still took them out 2 minutes early.

The original link for this recipe is here.

Cinnamon-Kissed Raspberry Muffins

• 
  YIELD: 18 servings (serving size: 1 muffin)
• COURSE: Breads

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons grated orange rind
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 3/4 cup fat-free milk
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 1 (8-ounce) carton vanilla low-fat yogurt
• 1 large egg, lightly beaten
• 1 1/2 cups raspberries
• 1 tablespoon all-purpose flour
• Cooking spray
• 1 tablespoon sugar
• 1/8 teaspoon ground cinnamon

Preparation

• Preheat oven to 400°.
• Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a bowl; stir well. Make a well in center of mixture. Combine milk, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist.
• Toss raspberries with 1 tablespoon flour; gently fold into batter.
• Spoon batter into 18 muffin cups coated with cooking spray, filling three-fourths full. Combine 1 tablespoon sugar and 1/8 teaspoon cinnamon; sprinkle evenly over muffins. Bake muffins at 400° for 20 minutes or until golden. Remove from pans immediately; place on wire rack.

Oxmoor House Healthy Eating Collection, Oxmoor House
JANUARY 2002