Fay Butler Fab/Metal Shaping

Cooking with Phyllis

Raspberry Sugar Cookie Muffins


  • 3 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons of butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1½ cups plain low-fat yogurt
  • Raspberry jam
  • Vanilla sugar for topping

Preheat oven to 375°F.

Mix flour, baking powder, baking soda and salt in a small bowl and set aside.

Beat butter and sugar with electric mixer until light and fluffy, about 2 minutes.

Add eggs one at a time and beat well.

Beat in ½ dry ingredients, then 1/3 of the yogurt; beat in remaining dry ingredients in 2 batches alternately with yogurt.

Spray muffin tins with cooking spray or line with paper cups, spoon batter into muffin tins until only half full. Make well in center of each and spoon in 1-1½ teaspoon of raspberry jam; fill with rest of batter.

Sprinkle with vanilla sugar.

Bake 25 to 30 minutes. Set on rack and cool for 5 minutes before removing from muffin tins. Enjoy!

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