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Prep 15min
Total35min
Ingredients11
Servings12
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Ingredients
1/2
cup low-fat vanilla yogurt
3
tablespoons oil
1
tablespoon fresh lemon juice
2
egg whites
1 1/2
cups All Purpose Flour
3/4
cup sugar
2
teaspoons baking powder
1
teaspoon grated lemon peel
1/4
teaspoon salt
1
cup frozen whole raspberries (not in syrup)
2
tablespoons sugar
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Steps
1
Heat oven to 400°F. 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°F. 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.
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Nutrition Facts
Serving Size:1 Muffin
Calories
170
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
140mg
6%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
8%
Sugars
19g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
2 Starch; 2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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