Ingredients:

• 2 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 4 Tbsp unsalted butter, at room temperature
• ⅔ cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• 6 oz. nonfat raspberry yogurt
• ⅓ cup milk
• 8 oz. fresh raspberries (can sub with frozen berries)

Honey Lemon Butter:

• 1 stick unsalted butter, at room temperature
• Zest of 1 lemon
• 1 tablespoon Rango Honey

Directions:

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. Whisk together the flours, baking powder, and salt in a medium bowl. Set aside.
3. In another bowl cream together the butter and sugar until fluffy and smooth.
4. Add in the eggs and mix until combined.
5. Add in half of the flour mixture and mix until combined. Add the yogurt and milk and mix until combined.
6. Add in the remaining flour mixture and mix until the batter is well combined.
7. Gently fold in the raspberries.
8. Scoop the batter evenly into the muffin tins.
9. Bake for 20-25 minutes or until the muffins are puffed and slightly golden around the edges.

FOR THE BUTTER:

1. Mix together the butter, zest, and honey until smooth and well combined.
2. Serve with the muffins while they’re still warm.
3. Enjoy!

Recipe modified from www.yestoyolks.com