Raspberry-Lemon Muffins

Submitted by: Everyday Recipes
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Difficulty: Easy
Prep Time: Ten Minutes
Total Time: Under an hour

1/2 cup plain yogurt
3 tbsp canola oil
Juice of 1/2 a lemon (about 2 tbsp)
2 egg whites
1/2 tsp lemon extract
1 1/2 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1 tsp grated lemon zest
1 cup raspberries
Preheat oven to 400F. Line a 12-cup muffin tin with paper liners. Mix together the yogurt, oil, lemon juice, egg whites and lemon extract. In a larger bowl, stir together flour, sugar, baking powder, salt and lemon zest. Add the wet ingredients to the dry, and stir until just blended. Gently stir in the raspberries. Spoon batter evenly into the prepared muffin cups, filling about 3/4 full. Bake for 15-17 minutes, or until a toothpick inserted in the centre of the muffins comes out clean. Remove muffins from tin and place on a wire rack to cool. Makes 12 muffins.

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