Ingredients

• 1 ½ cups flour
• ¾ cup granulated sugar, divided
• 1 ½ tsp. baking powder
• ½ tsp. baking soda 
• ¼ tsp. salt 
• 6 oz. low fat lemon yogurt
• 1/3 cup buttermilk
• 1 large egg, beaten
• 1 tsp. grated lemon peel
• ½ cup plus 2 tbls. unsalted butter, divided 
• 1 cup Welch’s ® Berry Medley

Preparation

1. Preheat oven to 350F.
2. Spray standard 12-cup muffin tin with cooking spray. Melt ½ cup of butter and set aside to cool slightly.
3. Whisk together flour, ½ cup sugar, baking powder, baking soda, and salt in a large bowl and set aside.
4. In a separate bowl whisk together melted butter, yogurt, buttermilk, egg, and lemon peel.
5. Make a well in the dry ingredients and add the liquid mixture. Stir until almost combined and add Welch’s ® Berry Medley dried fruit. Fold until just combined. Divide batter evenly between muffin cups and bake 18-20 minutes. Allow to cool in muffin tin for 5 minutes and then remove to a cooling rack. Melt remaining 2 tbls. butter. Brush muffin tops with butter and dip into remaining sugar. Return to cooling rack to cool completely.

Makes 12 muffins

*¼ cup of Welch’s Dried Berry Medley = 1 serving of fruit.