Raspberry and Grapefruit Muffins
Serving Size / Yield
- ½ cup Low-fat Vanilla Yogurt
- 3 Tbsp Oil
- 1 Tbsp Fresh Grapefruit Juice
- 2 Egg Whites
- 1½ cups Flour
- ¾ cup Sugar
- 2 tsp Baking Powder
- 1 tsp Grated Grapefruit Peel
- ¼ tsp Salt
- 1 cup Frozen Raspberries (No Syrup)
- ¼ cup Sugar
- 2 Tbsp Flour
- 1 Tbsp Butter
Combine yogurt, oil, grapefruit juice, and egg whites in a small bowl.
Make sure to blend well.
Combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, grapefruit peel, and salt in a medium bowl.
Add in frozen raspberries and stir.
Now add yogurt mixture to flour mixture stirring just until dry ingredients are moistened.
Prepare muffin tins with paper cups or by greasing the inside and adding flour on top.
Add batter into the tins evenly.
Make the streusel topping on a small bowl using the 1/4 cup sugar, 2 tablespoons flour, and 1 tablespoon butter,using a fork till crumbly.
Sprinkle topping evenly over batter before baking.
Bake at 400 degrees in the oven for about 16 to 20 minutes or until muffins are golden brown.