Snack

Oatmeal yogurt raspberry chip muffins is for Snack.

Oatmeal yogurt raspberry chip muffins takes 15 minutes to prepare.

Oatmeal yogurt raspberry chip muffins takes 25 minutes to cook.

Oatmeal yogurt raspberry chip muffins makes 7 servings.

The ingredients for Oatmeal yogurt raspberry chip muffins are:

1.5 cup All Purpose Unbleached Flour (by CAMBRIA94)
1.0 cup Great Value Quick Oats
0.5 cup Giant Eagle Smooth Essentials Nonfat plain Yogurt
2.5 tbsp Smart Balance, Smart Balance Light Buttery Spread, Extra Virgin Olive Oil
0.25 cup Stop & Shop Egg Substitute - SS = 1/4 Cup (by FONDER)
0.5 tsp Baking Soda
2.5 tsp Leavening agents, baking powder, low-sodium
0.25 cup Milk, nonfat (skim milk)
6 tsp Splenda No Calorie Sweetener
0.25 cup Raspberries
3 tbsp *Nestle Mini Chocolate Chips

Here is how you make Oatmeal yogurt raspberry chip muffins:

Mix Buttery spread with plain yogurt, oatmeal, salt, milk. Add flour and oatmeal, mixing well. Add egg substitute. Mix in flour and baking powder, baking soda. Split raspberries in half add along with mini dark chocolate chips. Bake at 400 deg until fully raised (10-15 minutes). Lower heat to 350 deg F and bake until golden brown, Cool 1 hour, serve warm. Serving Size: 7 Large muffinsNumber of Servings: 7Recipe submitted by SparkPeople user ANNMH150.

The nutritional information for Oatmeal yogurt raspberry chip muffins is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 204.0

• Total Fat: 4.4 g
• Cholesterol: 0.2 mg
• Sodium: 144.8 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 2.3 g
• Protein: 5.9 g