I needed something for the kids lunches and I wanted it to be healthy enough, yet sweet enough that they would actually eat them. Enter these raspberry muffins: with greek yogurt and sweetened with honey (and a few white chocolate chips). Worked for me! And they ate them, so I'd say thats a win-win.
Preheat over to 425 degrees.
Ingredients:
1/2 cup honey
1/2 cup melted butter
1/2 cup yogurt
2 large eggs
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups frozen raspberries
1/2 cup white chocolate chips
Directions:
I like to keep it simple. Mix the wet. Mix the dry. Add the raspberries and chocolate to the dry, mix and them combine everything together. Fill greased or lined muffin tins. This should make about 12. Bake for 8 minutes at 425 degrees. Then change temp to 375 and bake for another 12 minutes or until they start to turn golden brown and bounce back when touched.
**I also added a glaze to extra entice my picky children. I just mixed icing sugar with a little melted butter and milk and drizzled it over the warm muffins.
Let me know if you try them!