2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1 (8 ounce) container vanilla yogurt
2 eggs
2 tablespoons pure vanilla extract
1/4 cup vegetable oil
1/2 cup milk
1/2 cup toasted and hulled hazelnuts, finely chopped
1 1/2 cups fresh red raspberries

Preheat oven to 350 degrees F. Grease 12 muffin cups.

Mix flour, baking powder, baking soda, salt and sugar together and set aside.

In a large mixing bowl, mix together yogurt, eggs, vanilla extract, oil and milk. Slowly add the liquid ingredients to the dry ingredients. Mix together until smooth. Mix the hazelnuts into the batter. Fold in the red raspberries. Fill prepared muffin cups 3/4 full and bake for 20 to 25 minutes or until golden brown.

Makes 1 dozen muffins.