Desserts recipes
Raspberry-Lemon Muffins
1/2 cup low-fat vanilla yogurt
3 tbls oil
1 tbl fresh lemon juice
2 egg whites
1 1/2 cups all purpose flour
3/4 cup sugar
2 tsp baking powder
1 tsp grated lemon peel
1/4 tsp salt
1 cup frozen whole raspberries not in syrup
2 tablespoons sugar

1. Heat oven to 400. Spray bottoms only of 12 muffin cups with nonstick cooking spray.

2. In small bowl, combine yogurt, oil, lemon juice and egg whites; blend well. Set aside.

3. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, 3.4 cup sugar, baking powder, lemon peel and salt; mix well. Stir in frozen raspberries.

4. Add yogurt mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups. Sprinkle each with 1/2 teaspoon sugar.

5. Bake at 400 for 16 to 20 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

12 muffins.

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