FatFree Home
FatFree Recipe Archive
More muffins recipes from FatFree

lemon-raspberry-muffins recipe

Date:    Fri, 30 Sep 94 10:01:33 EDT
 From:    Ginny (VMMILL00@UKCC.uky.edu)
 2 cups unbleached flour
 1 tsp. baking soda
 1 tsp. baking powder
 1/2 tsp. salt
 2  1/2 tsp. grated lemon peel (the dried kind)
 2/3 cup sugar
 1/4 cup nonfat buttermilk
 1/4 cup applesauce
 2 egg whites
 1 8 oz. carton nf lemon flavored yogurt
 1 tsp. vanilla extract
 1 tsp. lemon extract
 2 half pint cartons of fresh raspberries (about 2 cups - fresh or frozen
 blueberries work well too)
 Combine all the first six ingredients in one bowl.  Combine the next
 six ingredients in another smaller bowl.  Add the wet stuff to the dry
 stuff along with the raspberries.  Mix until barely combined.  It is
 preferable to have some lumps in the batter.  Fill muffin tins that
 have been sprayed with cooking spray or lined with paper baking cups.
 The cups should be very full of batter.  I was able to make 14 muffins
 with this recipe.  Bake the muffins at 400 degrees for 20 minutes.
 The fruit makes these muffins quite moist so if you want to keep them
 more than a day or so, put them in the refridgerator or freezer to
 keep them from getting moldy.
 kwovolacto ovolacto