1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 (6 ounce) carton raspberry yogurt
1/3 cup canola oil
1 cup raspberries
Preheat oven to 400 degrees F.
Spray, grease or put paper liners in 12 (2 3/4 inch) muffin cups.
In a medium mixing bowl, stir together dry ingredients.
In a small bowl, beat together yogurt, oil and egg.
Stir yogurt mixture and raspberries into dry mixture until almost blended.
Add raspberries and stir until batter is just blended. Do not over mix.
Spoon into prepared muffin cups.
Bake until nicely browned, about 20 minutes.
Muffins will keep in an airtight container up to 3 days. Or, freeze and store up to 3 months.