Raspberry Lemon Muffins
This is the perfect muffin - really yummy flavor yet not much sugar. You can use different fruits too - blueberries and raspberries are absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have on hand. Enjoy!
1/2 cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2 large egg whites
1/2 teaspoon lemon extract (optional)
1 1/2 cups all-purpose flour
3/4 cup granulated (white) sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries
2 tablespoons granulated (white) sugar for decoration (optional)
Preheat oven to 400°F (204°C). Prepare the muffin pan by placing 12 baking cups in the cavities or by coating the cavities with Pan Release or cooking spray.
In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire cooling rack.
Preparation Time: 15 minutes
Bake Time: 15 minutes
Amount per serving: Calories: 175; Total Fat: 3.8 g; Cholesterol: < 1 mg; Sodium: 125 mg; Total Carbs: 33 g; Dietary Fiber: 1.4 g; Protein: 2.9 g
Recipe Courtesy Of