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Return to browsing category: Low Calorie

Raspberry Muffins by Marjorie Dudley serves: 18	No ratings Rating Details Rate this recipe Printable View Print Index Cards

sweet raspberry muffins from 3 Fat Chicks

Ingredients:

2 cups

sugar

1/4 cup

canola oil

1 teaspoon

minced lemon zest

egg

lightly beaten egg whites

1/2 cup

nonfat plain yogurt

1/2 cup

nonfat cottage cheese (blend til smooth)

2 1/2 teaspoons

vanilla

2 teaspoons

fresh lemon juice

2 cups

all purpose flour

1 tablespoon

baking powder

1 pint

raspberries

Directions:

Preheat the oven to 350*F. In a large bowl, cream the sugar, oil, and lemon zest. Add the egg and egg whites and mix completely. Add the yogurt and cottage cheese and combine well. Add the vanilla and lemon juice and combine. Slowly add the flour and the baking powder, stirring until completely blended. When the batter is smooth, add the raspberries and gently mix until the berries are somewhat blended; do not overmix or break up the berries. Place paper liners in 18 muffin tins. Fill the cups three-quarters full with the batter. Bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Categories:

Breads & Quick-breads
Brunch
Low Calorie