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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from one of Evelyn Tribole's cookbooks (she's the recipe makeover chef for Cooking Light magazine). These are moist and flavorful, low in calories and very low in fat, with a surprising amount of fiber and protein. My kids love 'em! Ingredients:
1 1/2 cups all-purpose flour |
1 cup sugar |
1/2 cup whole wheat flour |
1 tablespoon baking powder |
1/2 teaspoon lemon zest |
1/4 teaspoon salt |
1 cup 2% buttermilk |
1/2 cup unsweetened applesauce |
3 egg whites |
1 teaspoon lemon extract |
1 cup fresh raspberries or 1 cup frozen raspberries |
Directions:
1. Preheat oven to 400 degrees F. Lightly coat a muffin pan with nonstick spray.
2. In a large bowl, mix together both flours, sugar, baking powder, lemon zest, and salt. Make a well in the center of the flour mixture.
3. In a small bowl, whisk together the buttermilk, applesauce, egg whites, and lemon extract. Scrape into the well in the flour mixture. Stir just until the batter is moistened. Fold in the raspberries.
4. Divide the batter among the prepared muffin cups. Bake for 15 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan on a rack for 5 minutes, then turn out the muffins onto the rack to finish cooling.
5. If you don't have buttermilk, just add a teaspoon or so of lemon juice to a cup of milk and let it sit for 5 minutes. You can also use lemon juice instead of lemon extract. If you have ground flaxseed, toss in a couple of tablespoons for some extra fiber and omega-3.
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