In this recipe, there's no need to thaw the frozen raspberries before adding them.
Raspberry-Lemon Muffins
- Prep Time 15 min
- Total 35 min
- Ingredients 11
- Servings 12
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
Instructions
-
Step1Heat oven to 400°F. Spray bottoms only of 12 muffin cups with nonstick cooking spray.
-
Step2In small bowl, combine yogurt, oil, lemon juice and egg whites; blend well. Set aside.
-
Step3Lightly 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.
-
Step4Add 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.
-
Step5Bake 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.
Nutrition
170
Calories
4g
Total Fat
3g
Protein
31g
Total Carbohydrate
19g
Sugars
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;
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