Raspberry Lemon Muffins

Servings: 8

Ingredients:

½ cup plain low-fat yogurt
3 tablespoons vegetable oil
1 tablespoon fresh lemon juice
2 egg whites
1 teaspoon lemon extract
1 ½ cups all purpose flour
1 ¼ cups Ideal® No Calorie Sweetener
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon lemon zest
1 cup frozen raspberries
1 tablespoon butter substitute spread
1 tablespoon Ideal® No Calorie Sweetener

 

Directions:

  • Preheat oven to 400°F. Grease muffin tin or line with papers (spray papers as well).
  • In large bowl, mix together yogurt, oil, lemon juice, egg whites, and lemon extract.
  •  In separate bowl, stir together flour, 1 ¼ cup Ideal®, baking powder, salt and lemon zest.
  • Add the wet ingredients to the dry mix and combine completely. Gently stir in frozen raspberries.
  • Spoon batter evenly into the prepared muffin cups. Bake for 12-14 minutes or until the top springs back when lightly pressed; cool muffins (still in tin) on a wire rack.  Just out of the oven, melt 1 tablespoon butter substitute and brush on warm muffins; sprinkle with 1 tablespoon Ideal®.

Per Serving: 200 Calories; 4g Protein; 7g Total Fat; 29g Carbohydrates; 1g Fiber; 2g Sugar; 250mg Sodium; 0mg Cholesterol

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