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Raspberry Walnut “Not Just for Breakfast” Muffins

Raspberry Walnut “Not Just for Breakfast” Muffins

Nutrition Facts

Serving Size: 1 muffin (52g)
Servings Per Recipe: 24
Amount Per Serving:
Calories 160
Calories From Fat 70
  • % Daily Value
  • Total Fat 8g 12%
  • Saturated Fat 3g 15%
  • Trans Fat 3g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 25mg 8%
  • Sodium 135mg 6%
  • Potasium 105mg 3%
  • Total Carbohydrate 19g 6%
  • Dietary Fiber 1g 4%
  • Sugars 8g
  • Protein 4g
  • Vitamin A 4% Vitamin C 2%
  • Calcium 10% Iron 8%
  • Vitamin E 8% Thiamin 10%
  • Folate 15% Phosphorus 10%
  • Magnesium 6% Zinc 6%

Makes 24 muffins

A delicious combination of nuts, fruit and yogurt is packed into this muffin. Nutty toasted wheat germ boosts the flavor while adding vitamins and minerals.

  • 1 cup walnuts
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 cup Kretschmer Original Toasted Wheat Germ
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup plain low-fat yogurt
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 cup frozen raspberries broken into small pieces
  • 2 tablespoons turbinado or raw sugar

1. Preheat oven to 350° F. Line 24 muffin cups with paper liners.

2. Process 1 cup walnuts in a food processor until finely ground.

3. Pour walnuts into large bowl and add flour, baking powder and wheat germ.

4. In another small bowl, add melted butter, yogurt, sugar and eggs. Whisk until well blended.

5. Pour yogurt mixture into bowl with flour mixture and stir lightly until almost combined. Add milk and stir again until just combined. Fold in raspberries.

6. Divide mixture evenly into 24 prepared muffin cups. Sprinkle with turbinado or sugar. Bake for 18 to 20 minutes or until toothpick inserted in the center comes out clean and tops are lightly browned.

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