Monday, July 25, 2011

[Low-Fat] Tangerine Raspberry Muffins

  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • zest from 1 tangerine
  • 1/2 cup non-fat plain Greek yogurt
  • 1/2 cup tangerine juice
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking powder
  • 1 1/2 cup fresh raspberries
  • Pre-heat the oven to 400 degree. Coat 12 large muffin cups with butter and flour (or line with paper liners). Combine zest and sugar in a food processor, pulse until the zest is finely chopped into the sugar. In a large mixing bowl and using hand mixer, whisk together egg, yogurt, oil and vanilla until creamy. Add sugar zest mixture and blend. Remove bowl from the mixer.
  • Gradually add flour, baking soda, baking powder and salt into the bowl, and fold using rubber spatula until blended. Gently fold raspberries into the batter. Divide the batter among the muffin cups, filling up to about 2/3 of the muffin cup.
  • Bake the muffins until the edges and tops are golden brown, 20-25 minutes. Let cool a little bit before removing from the pan. Serve warm.
Make 12 muffins


  1. These look beautiful! Those little holders are adorable and this recipe sounds deeeeelish. So happy to have found your scrummy blog :)

  2. These are gorgeous muffins in gorgeous cupcake liners!!!

  3. Thanks for the kind comments. They turned out to be delicious :)

  4. Can look at my blog to see nutritional facts of healthy and low fat food at several different grocery stores.