Raspberry Cherry Muffin

We often get small tubs (individual cup) of yogurt. Unfortunately sometimes the kids are so unpredictable. Some days all 6 cups can be gone in a day, while other days, almost close to the expiration date. When that happens, I use them in baking :)

Muffins are great for anytime, from breakfast to late snacking.

1 c flour

6 tbsp sugar

1/4 tsp each salt, BP, Bsoda

1 egg

3 tbsp cooking oil

2 tbsp milk

1/2 c Greek yogurt, raspberry flavor (about 2 small 100 g yogurt cup)

1 small cup Greek yogurt, lemon flavor

6 fresh dark cherries, seeded, stem intact

Combine dry ingredients

Combine wet ingredients

Preheat oven 350 F

Combine both mixture until just combined.

Add in lemon yogurt and mix again until just combined

Spoon into 6 muffin cups

Place a cherry in the center of each and bake for 30 minutes for light white result or 34 minutes for golden result

Enjoy~

NOTE: leaving the stem of the cherries intact give extra point to the muffin as they become hidden surprise to the kids when they bite the muffin!