Directions:
- Preheat oven to 400° F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
- Drain raspberries; discard syrup.
- Combine flour, sugar, baking powder and salt; make well in the center.
- Combine eggs, milk, oil and yogurt in medium bowl; add egg mixture all at once to flour mixture; stir just until moistened,batter should be lumpy; fold in raspberries and chunks.
- Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
- Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.25 Kcal (1265 kJ) | ||
| Calories from fat | 153.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.07g | 26% | |
|---|---|---|---|
| Cholesterol | 23.53mg | 8% | |
| Sodium | 53.37mg | 2% | |
| Potassium | 241.9mg | 5% | |
| Total Carbs | 37.39g | 12% | |
| Sugars | 22.31g | 89% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 4.27g | 9% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.2mg | 7% | |
| Calcium | 68.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 395.76 Kcal (1657 kJ) | ||
| Calories from fat | 201.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.35g | 26% | |
|---|---|---|---|
| Cholesterol | 30.81mg | 8% | |
| Sodium | 69.88mg | 2% | |
| Potassium | 316.74mg | 5% | |
| Total Carbs | 48.96g | 12% | |
| Sugars | 29.22g | 89% | |
| Dietary Fiber | 3.23g | 10% | |
| Protein | 5.59g | 9% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.6mg | 7% | |
| Calcium | 89.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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