Raspberry yogurt muffins

I realised today that I haven't had muffins for breakfast in ages and as we were slept without an alarm this Sunday, a plan to have muffins for brunch sounded perfect. Warm, just out of the oven homemade muffins make an amazing breakfast (or brunch) and they are so quick and easy to make. In addition, muffins come in all tastes and sizes so there's bound to be something that fits your taste.

I've made these muffins quite a few times before, but that was during my pre-blog era. They are incredibly light and moist and have this melt in your mouth feeling. Even my friends who don't have a sweet tooth love them as they are so well balanced between sweet and sour. I love the addition of yogurt in these muffins as it creates the lightness and not the soaked in oil feeling you get with store bought ones.

So, if you're in search for that perfect breakfast muffin that is quick and easy to make and also doesn't end up in you consuming your daily calorie intake during breakfast then this is the way to go. They also keep well for few days (the maximum mine have stayed have been 2 days as usually they are all gone during the day I made them). Have them for breakfast, serve them as a dessert or make them for a picnic - one really nice and universal muffin recipe.

Ingredients
(Makes 12 - approx 160 cal per muffin)
- 50g butter, melted
- 2 dl sugar
- 2 eggs
- 1.5 dl natural yogurt (fat free)
- 3 dl flour
- 1.5 tsp baking powder
- 2 dl raspberries

Directions
Firstly melt the butter and set it aside to cool. Line a 12-hole muffin pan with muffin cups and preheat the oven to 200C. Then whisk the eggs and sugar. Add natural yogurt, melted butter, flour and baking powder and mix well. Divide the batter up between the holes and press 3-4 raspberries into each muffin cup. Bake for 15-17 minutes.

Recipe from a book called "Muffinid 2"