Sunday, December 25, 2011

Raspberry Orange Muffins

2 Eggs
30g Sugar

250g AP Flour
100g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
0.5 tsp Salt

175g Orange Juice
100g Yogurt
Zest of 1 Orange, 2 Packets TrueOrange, or 1 Tbsp Orange Extract
30g Canola Oil

300g Raspberries
1 tsp Cornstarch

Bake at 375 for about 20 minutes.

Yield: Approx. 1110g

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