But this recipe's ingredients really appealed to me from a nutrition standpoint, and I thought my husband would like them, so I went ahead and made them.... they are truly delicious! I particularly like them broken up and used as a topping for yogurt and fruit.
Raspberry Muffins with a Hint of Lemon
Makes 12 muffins
- 2 cups whole wheat flour
- 1 tsp salt
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 egg
- 1 egg white
- 1 Tbs molasses
- 1 cup 1% milk with 1 Tbs lemon juice
- 2 tsp grated lemon rind
- 1/2 cup unsweetened applesauce
- 1/2 cup frozen unsweetened raspberries
1. Preheat the oven to 425°F.2. Spray the muffin tins.
3. Mix together the dry ingredients in a large bowl. Set aside.
4. Put 1 cup milk in a small bowl and add the lemon juice. Let sit 5 minutes.
5. Put the wet ingredients, including the milk/lemon juice combo in a medium
bowl and mix together (including grated lemon rind).
6. Pour the wet ingredients into the dry ingredients and mix with a wooden
spoon, only until mixed together.
7. Fold in the frozen (or fresh if you have them) raspberries.
8. Spoon the mixture into the muffin pan.
9. Bake for 15-18 minutes until the muffin tops are nicely browned.
Per serving of 1 muffin each.
Weight Watchers P+ = 3. Calories 122; Protein 4g; Carbohydrate 24g; Fat 1g; Fibre 2g
I should note that I thought I would save myself some cleanup effort, and used paper liners in the muffin tin. The muffins stuck to the paper - what a pain! However, I put them into the fridge overnight, and after they have completely cooled, they don't stick. I must remember that for another time, and another recipe.