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Add a photoServings: 12
Ingredients
- 2 c. flour unbleached
- 1 tsp baking soda
- 1 tsp baking pwdr
- 1/2 tsp salt
- 2 1/2 tsp lemon peel dry and grated
- 2/3 c. sugar
- 1/4 c. buttermilk
- 1/4 c. applesauce
- 2 x egg whites
- 8 ounce nonfat lemon yogurt
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 pt raspberries (2 1/2 pint cartons about 2 c. - fresh or possibly frzn blueberries work well too
Directions
- Combine all the first six ingredients in one bowl. Combine the next six ingredients in another smaller bowl. Add in the wet stuff to the dry stuff along with the raspberries. Mix till barely combined. It is preferable to have some lumps in the batter. Fill muffin tins which have been sprayed with cooking spray or possibly lined with paper baking c.. The c. should be very full of batter. I was able to make 14 muffins with this recipe.
- Bake the muffins at 400 degrees for 20 min. The fruit makes these muffins quite moist so if you want to keep them more than a day or possibly so, put them in the refridgerator or possibly freezer to keep them from getting moldy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 154 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.45g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 324mg | 14% |
| Potassium 110mg | 3% |
| Total Carbs 34.07g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 16.2g | 11% |
| Protein 3.44g | 6% |
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