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Raspberry Yogurt Muffins

I'm glad I took this summer to once again pick and freeze berries and other fruits to add use in baking throughout the fall and winter months. For this batch of muffins I chose to use raspberries, but you can  substitute with rhubarb, blackberries or even peaches. I typically use plain yogourt in these muffins, but also have used the yogourt that is the same flavour as the fruit that I've added.
  • 1 cup quick oats
  • 1 cup yogourt, plain or the flavour of your fruit choice
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar
  • 1 egg
  • 1 cup flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 cup finely crushed Shreddies cereal (if Shreddies are not available substitute with 1 cup natural bran)
  • 1 1/4 cup fruit, frozen or fresh. When using a tart fruit I sprinkle the fruit with 2 tbsp of white sugar before folding into batter.
  1. Stir together quick oats and yogourt and allow to sit for a few minutes.
  2. Add oil, brown sugar and egg and beat well.
  3. Mix together the remaining dry ingredients and just mix until blended.
  4. Fold in the fruit.
  5. Grease muffin tin and divide between the 12 muffin cups.
  6. Bake at 400ยบ for 18-20 minutes or until toothpick inserted comes out clean.


  1. Sounds absolutely yummy. Excuse my ignorance but what are Shreddies? Is that another name for shredded wheat? I can use natural (raw) bran, as I keep that on hand. Can't wait to try!

  2. Mmmmm - those look and sound wonderful Kathy! Thanks for the recipe today.

  3. These look phenominal!! I might have to bake some of these for our showings next week! Thanks Auntie Kathy!

  4. I've made them half a dozen times since I found this recipe! I'm holding you responsible for the extra pounds that are piling on ;)

    I'm going to blog about them, but will, of course, link to you and give you the credit. I used raspberries, and raspberry yoghurt. Oh, and I sprinkle the tops of them with Demerara sugar - just for an extra wee crunch :)

    They are seriously delicious!

    1. So glad you like this recipe. I hear you about the extra pounds....when working on our second cook book it seemed like I ate enough for 2-3 every week:) The addition of the Demerara sugar would add a nice crunch.

  5. These are really good. I've posted a link to your recipe at


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