Raspberries have a great, sweet and sour flavour that isn’t found in many berries. These little burst of fruit, mixed with the richness of greek yogurt and the sweetness of Maple make for a perfect breakfast muffin!
112 gm / 1/2 cup Crystal Margarine
200 gm / 1 cup Maple Syrup
270 gm / 2 cups All-purpose flour
4 gm / 1/2 tsp Baking soda
4 gm / 1/2 tsp Salt
160 gm / 2/3 cup Greek yogurt, plain or vanilla
200 gm / 1 1/2 cup Raspberries, fresh or frozen
Dark brown sugar for topping
- Preheat oven to 350°F(175°C).
- In a large bowl, cream the margarine, greek yogurt and maple syrup until light and fluffy with a hand held electric mixer, which takes approximately 4 minutes. Beat in the eggs and vanilla, and continue creaming for another 2 minutes.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the batter and mix just until combined.
- Add in the raspberries and mix them in by hand with a rubber spatula. Doing this by hand allows you to keep the raspberries from getting too mashed up.
- Line a muffin tray with paper liners and fill 3/4 of the way with batter. If you still have extra batter remaining, put it into an air tight container and store in the refrigerator for up to 4 days.
- Sprinkle the tops of each muffin with brown sugar, enough of each just to cover the tops. The brown sugar not only makes the muffins look beautiful, it also adds a delicious crunch to the top.
- Bake for 25 to 35 minutes or until the muffins spring back when pressed lightly in the centre with a fingertip and a wooden toothpick inserted in the centre comes out clean.
- Un-mold muffins and serve them warm or at room temperature.
- Baked muffins will keep for 3 days when stored in an air tight container.
- Try adding in 2 tsp of lemon zest to the dry ingredients for a new flavour experience.
- Like chocolate? Try stirring in a cup of high quality dark chocolate with the raspberries for a perfect sweet morning treat.