Dessert

Raspberry/Blueberry Mini Muffins is for Dessert.

Raspberry/Blueberry Mini Muffins takes 15 minutes to prepare.

Raspberry/Blueberry Mini Muffins takes 9 minutes to cook.

Raspberry/Blueberry Mini Muffins makes 48 servings.

The ingredients for Raspberry/Blueberry Mini Muffins are:

Dry ingredients:

2 c. white flour
2/3 c. Splenda
2 t. baking powder
2 t. baking soda
1/2 t. salt
1/4 t. ground cinnamon

Wet ingredients:

2 eggs
1 stick (8 T.) unsalted butter
2 containers (1 c.) lemon yogurt

3/4 c. fresh blueberries
3/4 c. fresh raspberries

Topping:

1/2 c. chopped black walnuts
1/2 c. Splenda brown sugar blend

Here is how you make Raspberry/Blueberry Mini Muffins:

Preheat oven to 400 F.Line mini muffin pan with paper cups. Melt butter and let stand to cool. While butter is cooling, mix together topping (walnuts and brown sugar blend).Sift dry ingredients together in a large mixing bowl.Beat eggs in a smaller bowl, then stir in butter and yogurt to blend.Add wet ingredients to dry ingredients and stir just until blended (batter will be lumpy; don't overmix). If batter is too thick to stir until dry ingredients are moist, add a few tablespoons of water.Fold in berries, trying not to break them.Fill muffin cups. Add topping on each muffin.Bake for 9 minute for mini-muffins (or until a toothpick comes out clean). For full size muffins, keep ingredients and temperature the same; increase baking time (12-15 minutes).Serving Size: Makes 48 mini muffinsNumber of Servings: 48Recipe submitted by SparkPeople user AVIETTO.

The nutritional information for Raspberry/Blueberry Mini Muffins is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 61.5

• Total Fat: 2.8 g
• Cholesterol: 5.0 mg
• Sodium: 34.0 mg
• Total Carbs: 6.2 g
• Dietary Fiber: 0.4 g
• Protein: 1.0 g