Directions:
- 1. In a small bowl, combine brown sugar, butter and cinnamon; set aside
- 2. In sperate small bowl, blend together yogurt, oil and eggs; set aside
- 3. In large bowl, stir together raspberries, whole wheat and all-purpose flour, brown sugar, baking soda and salt. With fork, stir in yogurt mixture (step 2 bowl) just until moistened. Spoon into 12 greased muffin cups, filling each two-thirds full.
- 4. Spoon a little topping onto each muffin. Bake in 350F oven for 25 to 30 minutes or until firm to the touch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.28 Kcal (1354 kJ) | ||
| Calories from fat | 109.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.21g | 19% | |
|---|---|---|---|
| Cholesterol | 33.32mg | 11% | |
| Sodium | 229.44mg | 10% | |
| Potassium | 137.73mg | 3% | |
| Total Carbs | 50.35g | 17% | |
| Sugars | 25.67g | 103% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 4.41g | 9% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 1.8mg | 10% | |
| Calcium | 61.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 284.62 Kcal (1192 kJ) | ||
| Calories from fat | 96.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.75g | 19% | |
|---|---|---|---|
| Cholesterol | 29.34mg | 11% | |
| Sodium | 202mg | 10% | |
| Potassium | 121.25mg | 3% | |
| Total Carbs | 44.33g | 17% | |
| Sugars | 22.6g | 103% | |
| Dietary Fiber | 2g | 9% | |
| Protein | 3.89g | 9% | |
| Vitamin C | 4.9mg | 9% | |
| Iron | 1.6mg | 10% | |
| Calcium | 53.9mg | 6% | |
* 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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