Raspberry Lemon Muffins

Submitted by looneytunesfan

"Adopted from the RecipeZaar account. I haven't made these yet."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 12

ingredients

• 2 cups flour
• 1⁄2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 cup nonfat yogurt
• 1⁄4 cup applesauce
• 1 egg white
• 1 teaspoon vanilla
• 2 cups raspberries
• 2 teaspoons lemon zest

directions

1. Sift together all dry ingredients.
2. Add wet ingredients until combined.
3. Drop into muffin tins.
4. Bake at 350 for 20 min until soft and gooey.
5. Let cool.

Reviews

[SweetsLady]

These were great for our breakfast this morning and low in calories and fat! How great is that! I used a container of vanilla nonfat yogurt (6 oz is what I had) and then added another 1/4 c. low fat sour cream. I only put in 1 c. raspberries and then 1 t. lemon extract. Make sure to fold in the raspberries or they will smear. I baked at 375 for about 23 minutes. Definitely a keeper! Thanks, looneytunesfan!

 

[Vye367]

I don't thnk I should rate these because I didn't follow the directions exactly - the dough seemed much too thick as posted, so i added an extra cup of yogurt, plus my raspberries were mostly frozen. The muffins turned out a little bit too moist and the tops were burned because I had to leave them in the oven longer in order for them to bake all the way through. How thick IS muffin batter supposed to be?