These muffins are light and tasty! A perfect way to utilize the hand picked raspberries in my freezer!
Lemon Raspberry Muffins
½ C low fat vanilla yogurt
3 T oil
1 T fresh lemon juice
2 egg whites
1 ½ C flour
¾ C sugar
2 t soda
1 t grated lemon peel
¼ t salt 1 C frozen whole raspberries
2 T sugar Heat oven to
400 degrees. Play with this a bit.
You may want to try 375 or 350—depends on your oven. Spray 9-10 muffin cups (or line muffin pan with paper cupcake inserts)
Combine yogurt,, oil, lemon juice and egg whites.
Blend well. Combine flour, sugar, baking powder, lemon peel, and salt. Mix well. Stir in raspberries. Add yogurt mixture to flour mixture.
Stir just till moistened. Spoon into muffin cups. Sprinkle with sugar. Bake 16-20 min.
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