Breakfast for 12

Raspberry Yogurt Muffins

Name: Raspberry Yogurt Muffins
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 3/4 cup plain greek yogurt; 2 large eggs; 1/2 cup pure maple syrup; 2 tbsp extra virgin olive oil; 2 tsp pure vanilla extract; zest of 1 large lemon; 1 1/4 cups packed almond flour; 1 1/4 cups oat flour; 1 tsp baking soda; 1/2 tsp fine sea salt; 1 1/4 cups frozen raspberries; optional but delish: 1 tbsp raw sugar

Greek yogurt, almond flour, oat flour, and raspberries bake into tender muffins with gentle lemon flavor.

Typical price

$2.63for 4 servings

$0.66 per serving$2.63 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: hummusapien.com

30 minstart to table
Mediumdifficulty
12servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Breakfasts Back to school Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Sour cream or plain yogurt$0.14/oz typical	6.5 oz	$0.89Typical price
Eggs$0.30 each typical	2	$0.60Typical price
Lemons and limes$0.60 each typical	0.5	$0.30Typical price
Berries$0.40/oz typical	6.25 oz	$2.50Typical price
Total for the servings shown		$7.90

Pantry staples you likely have

Honey or maple syrupCooking spray, shortening, ghee, coconut and sesame oilCornstarch, vanilla, yeast, cocoaFlourBaking powder and sodaSalt and pepper

Not included in the cost.

Ingredients

3/4 cup plain greek yogurt
2 large eggs
1/2 cup pure maple syrup
2 tbsp extra virgin olive oil
2 tsp pure vanilla extract
zest of 1 large lemon
1 1/4 cups packed almond flour
1 1/4 cups oat flour
1 tsp baking soda
1/2 tsp fine sea salt
1 1/4 cups frozen raspberries
optional but delish: 1 tbsp raw sugar

Steps

Heat the oven to 350 F and grease a 12-cup muffin pan with oil.
Whisk the yogurt, eggs, maple syrup, olive oil, vanilla, and lemon zest in a bowl.
Stir the almond flour, oat flour, baking soda, and salt in a second bowl.
Fold the dry mixture into the wet mixture until just combined.
Fold in the frozen raspberries gently.
Divide the batter among the muffin cups.
Bake for 18 to 20 minutes, until the centers are firm.