Saturday, June 20, 2009

Low-Fat Raspberry Lemon Muffins

My next culinary delights today are some simple muffins with less sugar and oil than normally would go into a muffin recipe. The recipe originally called for frozen raspberries but just about any fresh or frozen fruit could be used like strawberries, peaches, blueberries or cherries. You can also use 1 whole egg vs. 2 egg whites (but the calories increase with that substitution). I made Anthony’s muffins with fresh raspberries. He is lucky I didn’t just eat them all myself. I love, love, love fresh raspberries! I also made 6 jumbo muffins vs. 12 regular sized muffins.

Raspberry Lemon Muffins
1/2 cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2 egg whites (or 1 whole egg)
1/2 teaspoon lemon extract (optional)
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries
2 tablespoons white sugar for decoration (optional)

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.

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 rack.

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