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.

Yield: 12 muffins

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