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Lemon Raspberry Muffins

Tanya Schroeder
  • 2018 minutes
  • Serves

INGREDIENTS

2 1/4 cups

flour, divided

2/3 cup

sugar

2 1/2 tsp

baking powder

1/2 tsp

salt

1 8 ounce container

plain Greek Yogurt (I used Fage)

1/2 cup

vegetable oil

2

large eggs

Zest and juice from 1 lemon

1 6 ounce package

fresh raspberries, such as Driscollâ??s

1 cup

white chocolate chips (optional)

3 tbsp

sugar

1 tbsp

cold butter