1 c. raspberries
3 eggs
½ c. sugar
¼ c. flour
¾ c. milk
½ c. plain yogurt
1 tsp. vanilla


Preheat oven to 350°F. Mix half the milk and yogurt in a bowl. Crack the eggs and add to the yogurt. Sift the flour and add to the mix. Pour in the rest of the milk. Place 2 raspberries in each muffin mold. Pour the batter on top of the raspberries. Bake for 30 minutes.


12 mini cakes