Raspberry Yogurt Drop Cookie-Muffins

Yes, this baked item has a weird name. They started off with the intention of creating a cookie but ended up being softer than planned and funky shaped.

These are a nice mixture between cookies and muffin tops. Super easy and a delicious way to use up those berries that are in season currently. Also since the berries are added in whole, they make them look really pretty.

As with almost any baked good I create, these are great with an afternoon tea or a morning coffe.

Raspberry Yogurt Cookie-Muffins

Look at that seductive raspberry sticking her head out.

Ingredients

1 1/2 cups nonfat plain greek yogurt

1/2 cup sugar

1/2 cup sugar substitute

1 egg

1 tsp vanilla

2 cups unbleached all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup raspberries, or any berry of choice

Directions

1. Preheat the oven to 375 and prepare at least two large baking sheets, makes about three dozen.
2. In a large bowl beat the yogurt and sugars together.
3. Add in the egg and vanilla to the mixture.
4. In another bowl, whisk the flour, powder, and salt together.
5. Pour the dry ingredients into the wet ingredients and combine well.
6. Fold in the raspberries.
7. Drop tablespoon amounts of dough along the baking sheets giving about 1-1 1/2 inches of space between drops.
8. Bake for 10 minutes.
9. Remove from oven and allow to cool.

Nutritional Information (1/36 of recipe, or 1 cookie)

Calories 46, Fat 0.2g, Cholesterol 5mg, Sodium 37mg, Carbohydrates 9.0g, Dietary Fiber 0.4g, Sugars 3.4g, Protein 1.9g