Recipe For Cooking Light Raspberry Muffins

Toaster Oven Muffins :: Sweet Muffins

Light Raspberry Muffins

Posted by Olga at recipegoldmine.com 5/18/02 9:58:24 am

Everybody\s favorite. A light, lemony muffin filled with berries.

2 C. sugar
1/4 C. canola oil
1 tea. minced lemon zest
1 egg
2 lightly beaten egg whites
1 C. Low Fat Blend (recipe below)
2 1/2 tea. vanilla extract
2 tea. fresh lemon juice
2 C. flour
1 Tbsp. baking powder
1 pint raspberries
12 paper or foil muffin C.

Preheat the oven to 350 degrees F.

In a lrg. bowl, cream the sugar, oil, and zest. Add the egg and egg whites and mix completely. Add the Low Fat Blend and combine well. Add the vanilla and lemon juice and combine.

Slowly add the flour and baking powder, stirring until completely blended.

When the batter is smooth, add the raspberries and gently mix until the berries are somewhat blended; do not over mix and break up the berries.

Place the paper C. in a muffin tin. Fill the C. three quarters full with the batter. Place in the oven and bake for 25 min., or until a wooden pick inserted in the center of a muffin comes out clean.

NOTE: Blueberries make an equally terrific muffin.

Cal. per muffin 172; Chol. 9 mg

Low Fat Blend

Yield: 2 C.

1 C. nonfat plain yogurt
1 C. low-fat or nonfat cottage cheese

Place the ingredients in a blender and blend until smooth. The mixture can be blended by hand. A food processor will not give the same consistency - it tends to break the mixture down and make it watery rather then creamy. I stash it in a plastic container in the fridge to use by the C. or spoonful in a myriad of ways. I use it in mousses and sauces, and as a replacement for sour cream, mayonnaise, or heavy cream. If non fat cottage cheese is available, so much the better.