Prep 15 mins
Cook 15 mins
The calories, fat, and cholesterol were reduced and fiber was boosted by: - using low-fat buttermilk in place of half-and-half - replacing the oil with applesauce - using egg whites instead of whole eggs - incorporating whole wheat flour
- 1 1⁄2 cups unbleached flour or 1 1⁄2 cups all-purpose flour
- 1 cup sugar
- 1⁄2 cup whole wheat flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon lemon peel, finely shredded
- 1⁄4 teaspoon salt
- 1 cup 2% buttermilk
- 1⁄2 cup unsweetened applesauce
- 3 egg whites
- 1 teaspoon lemon extract
- 1 cup fresh raspberries (without syrup and unthawed, if frozen) or 1 cup frozen raspberries (without syrup and unthawed, if frozen)
- Preheat oven to 400*. Lightly coat a 12-cup muffin pan with nonstick spray or line with paper liners. Set aside.
- In a large bowl, mix together the unbleached or all-purpose flour, sugar, whole wheat flour, baking powder, lemon peel, and salt. Make a well in the center of the flour mixture.
- In a small bowl, whisk together the buttermilk, applesauce, egg whites, and lemon extract. Scrape into the well in the flour mixture. Stir just until the batter is moistened. Fold in the raspberries.
- Divide the batter among the prepared muffins cups. Bake for 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan on a rack for 5 minutes. Invert onto the rack and serve warm or at room temperature.