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Raspberry White Chocolate Yogurt Muffins

photo of prepared Raspberry White Chocolate Yogurt Muffins recipe

Luscious raspberries, vanilla yogurt and white chocolate chips create a moist, sweet coffee shop style treat in this delicious muffin recipe.


  • 2 cup all-purpose flour
  • 1/3 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 Tbsp. vegetable oil
  • 1/4 cup skim milk
  • 1/4 cup (2 oz.) Bob Evans 100% liquid egg whites
  • 6 oz. (1 container) low fat vanilla yogurt
  • 1/2 tsp. vanilla
  • 1 cup frozen raspberries, do not thaw*
  • 3/4 cup white chocolate chips
  • 1 Tbsp. sugar


  1. Heat oven to 400°F. Line 12 muffin cups with paper cup liners; set aside. In large bowl combine flour, sugar, baking powder, baking soda and salt; mix well. In small bowl combine oil, milk, Bob Evans®, yogurt and vanilla; mix well. Add yogurt mixture to flour mixture. Stir just until moistened. Gently stir in raspberries and white chocolate chips.
  2. Divide batter equally into muffin cups. Sprinkle with sugar. Bake for 15 to 18 minutes or until toothpick inserted in center of muffin comes out clean.

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