Substitutions:
Tip: *Frozen raspberries in syrup are not recommended.
1. Heat oven to 400°F. Line 12 muffin cups with paper cup liners; set aside. In large bowl combine flour, sugar, baking powder, baking soda and salt; mix well. In small bowl combine oil, milk, AllWhites®, yogurt and vanilla; mix well. Add yogurt mixture to flour mixture. Stir just until moistened. Gently stir in raspberries and white chocolate chips.
2. Divide batter equally into muffin cups. Sprinkle with sugar. Bake for 15 to 18 minutes or until toothpick inserted in center of muffin comes out clean.
Serving Size: |
1 muffin |
|
Calories: |
207 |
% Daily
Value* |
|
Total Fat |
6 (g) | 10% |
| |
|
| | Sat Fat |
3 (g) | 13% |
| |
|
| | Trans Fat |
0 (g) | |
|
| Cholesterol |
2 (mg) | 1% |
|
Sodium |
225 (mg) | 9% |
|
Total
Carbohydrate |
34 (g) | 11% |
| |
|
| | Dietary Fiber |
2 (g) | 8% |
| |
|
| | Sugar |
16 (g) | |
|
Protein |
4 (g) | 9% |
|
Calcium |
83 (mg) | 8% |
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
0030e Copyright © 2006 Better'n Eggs
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