My life is blessed, which often means my days are busy. Six days a week my day begins at 5:30 AM and ends at midnight. I am a nurse practitioner with my own practice (Connie’s Family Practice) and teach an online nursing program. My family and I own and operate Bed and Biscuit Boarding and Faultine Athletics. My days can consist of seeing patients, being on call, grading papers, walking dogs, cleaning kennels, loading pitching machines, or updating Facebook pages.
It is difficult to eat healthy when there is very little time to prepare healthy food. I love quick recipes that are easy to prepare, carry with me, and include fresh ingredients. One recipe my family loves is Raspberry Quick Snack Muffins.
Did you Raspberries are good for you?
Here are a few of the health benefits of Raspberries:
- Raspberries are rich in effective antioxidants as well phytonutrients. These elements proficiently reinforce your immune system and help your body to fight disease
- Raspberries have high amounts of vitamin C, riboflavin, folate, magnesium, manganese, niacin, potassium and copper. This makes them a complete fruit to offer overall, health benefits.
- Raspberries have a negligible effect on blood sugar level.
Ingredients
- 3 large eggs
- 1 cup plain yogurt
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 2 cups raspberries, fresh or frozen, thawed and rinsed
- 1 cup granulated white sugar or equal portion of Splenda
- 2 cups + 1 tablespoon all-purpose flour, divided
Instructions
- Preheat the oven to 375°F. Line a standard 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
- In a separate bowl, mix the raspberries with the remaining tablespoon of flour, and fold them very gently into the batter.
- Pour the batter into the prepared muffin pan, about 3/4 full using two spoons or an ice cream scoop.
- Bake the muffins for about 20-25 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
- I hope your family enjoys these simple healthy snacks.
Connie is a 50-something wife, mother, Nana, doggie mom, living in a small community in Arkansas, located in the far Northeast corner of the State. She shares a home with her husband aka The Big Man, 14 rescue dogs and 20 chickens. Collectively they have six adult near-perfect children, five perfect grandboys, 1 granddaughter, 2 god-daughters and 4 awesome granddogs.