LAZIO-MIX BERRY MUFFIN
12 muffins
30 minutes
INGREDIENTS:
1/2 cup Santangelo Sunflower Blended Oil
2 large eggs, room temperature
1 cup granulated sugar
1 cup plain Greek yogurt
1 tsp vanilla extract
1/4 tsp sea salt
2 cups flour
2 tsp baking powder
1/2 cup raspberries (chop in half before folding in)
1/2 blueberries (chop in half before folding in)
DIRECTIONS:
Line a 12-count muffin tin with cupcake liners and preheat oven to 400˚F. In a large mixing bowl beat the 2 eggs with 1 cup granulated sugar until thick and light in color. Add 1 cup Greek yogurt, 1/2 cup Santangelo Sunflower Blended oil and 1 tsp vanilla. Mix well.
In a small bowl, add the 2 cups of flour, 2 tsp baking powder, 1/4 tsp salt and whisk to combine. Using a hand held whisk, add slowly the flour mixture into the batter.
Using a spatula fold in 1 cup of mixed berries already chopped. Folding just until combined.
Fill the muffin pan with the batter . Bake in the center of the oven at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center comes out clean. Transfer muffins to a wire rack to cool. Serve warm or at room temperature.
Enjoy!
