Raspberry Yogurt Muffins

Directions

1. 1
   Preheat the oven to 350.
2. 2
   Lightly grease muffin tins or use paper liners.
3. 3
   In an electric mixer fitted with the paddle attachment, cream together the butter, sugar, and vanilla on medium-high speed.
4. 4
   Sift the remaining dry ingredients together in a bowl.
5. 5
   Add the egg to the butter mixture and blend until combined.
6. 6
   Add 1/4 cup yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining yogurt and remaining dry ingredients until the batter is combined; be sure to end with the dry ingredients.
7. 7
   Fold in the whole raspberries and jam until evenly mixed.
8. 8
   Spoon the batter into the muffin tins, filling them to the top.
9. 9
   Bake for 25-30 minutes, or until tops are slightly golden brown and a toothpick inserted in the middle comes out clean.