Raspberry-Lemon Curd Muffins
Serves: 1 dozen
  • 3 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon each: salt and baking soda
  • 1½ cups plain low-fat yogurt
  • 2 large eggs
  • 6 tablespoons flavorless oil or melted butter
  • 6 tablespoons unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1 generous cup frozen raspberries
  • 6 tablespoon lemon curd
  1. Mix flour, sugar, baking powder, salt, and soda in a medium bowl. In a separate bowl, mix yogurt, eggs, butter or oil, applesauce, vanilla. Stir wet ingredients into dry ingredients, and then stir in raspberries. Scoop batter in each of 12 greased muffin cups. Make an opening in each portion of scooped batter; spoon in a heaping teaspoon of lemon curd and press in a few extra frozen raspberries onto each top and bake.
  2. Bake on the center rack of a 400-degree oven until golden brown, 23 to 25 minutes. Let stand a few minutes; turn onto a wire rack to cool.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/morning-food/raspberry-lemon-curd-muffins/