Accidental Orange Raspberry Muffins

READY IN: 35mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees Fahrenheit.
  • On a cookie sheet, place 18 foil muffin cups (the kind that don't require a muffin tin obviously!) and lightly spray with nonstick spray.
  • In large bowl, combine flour, sugar, baking powder and salt; mix well using a wire whisk.
  • In small bowl, combine yogurt, orange juice, orange zest, oil, lecithin, corn syrup, vanilla extract and egg whites; beat well.
  • Add to dry ingredients, stir until ingredients are just moistened; use a light hand or the muffins will be tough.
  • Carefully fold in the frozen raspberries.
  • Use an ice cream scoop to place a dollop of the batter into each muffin cup; I actually ended up with 17 not 18 muffins, but you may as well have 18 cups handy just in case.
  • Prepare the topping in a small bowl by combining the 3 T of splenda and the cinnamon; sprinkle about 1/4 tsp on each muffin.
  • Bake at 425 degrees Fahrenheit for 18 to 23 minutes (took 20 minutes for me tonight) or until golden brown.
  • Cool 5 minutes, and eat'em up!
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