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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 12 |
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I have not tried this recipe yet. I keep forgetting to get the raspberries at the store. But I thought it sounded good enough to share. Ingredients:
1/2 cup plain yogurt |
3 tablespoons vegetable oil |
1 tablespoon lemon juice |
2 egg whites |
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 of |
1 cup frozen raspberries |
2 tablespoons white sugar, for decoration (optional) |
Directions:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Grease a 12 cup muffin tin, or line with paper liners.
3. In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract.
4. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest.
5. Add the wet ingredients to the dry, and mix until just blended.
6. Gently stir in the frozen raspberries.
7. Spoon batter evenly into the prepared muffin cups.
8. Sprinkle remaining sugar over the tops for decoration, if desired.
9. Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched.
10. Cool muffins in the tin on a wire rack.
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