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Name: Lemon Raspberry Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 c Unbleached flour; 1/4 c Lf buttermilk; 2 Egg whites; 1/2 ts Salt; 1 ts Lemon extract; Flavored yogurt; 2/3 c Sugar; 1 8-oz carton nf lemon; 1 ts Baking soda; 1 ts Baking Powder; 1/4 c Applesauce; 1 ts Vanilla extract; 2 1/2 ts lemon pee Grated, (the dried)

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INGREDIENTS

2 c Unbleached flour
1/4 c Lf buttermilk
2 Egg whites
1/2 ts Salt
1 ts Lemon extract
Flavored yogurt
2/3 c Sugar
1 8-oz carton nf lemon
1 ts Baking soda
1 ts Baking Powder
1/4 c Applesauce
1 ts Vanilla extract
2 1/2 ts lemon pee ; Grated, (the dried)

Servings

INSTRUCTIONS

2 half pint cartons of fresh raspberries (about 2 cups - fresh or frozen blueberries work well too) Combine all the first six ingredients in one bowl. Combine the next six ingredients in another smaller bowl. Add the wet stuff to the dry stuff along with the raspberries. Mix until barely combined. It is preferable to have some lumps in the batter. Fill muffin tins that have been sprayed with cooking spray or lined with paper baking cups. The cups should be very full of batter. I was able to make 14 muffins with this recipe. Bake the muffins at 400 degrees for 20 minutes. The fruit makes these muffins quite moist so if you want to keep them more than a day or so, put them in the refridgerator or freezer to keep them from getting moldy. Enjoy! From: (Ginny) Fatfree Digest [Volume 11 Issue 1], Oct. 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Lemon Raspberry Muffins

2 c Unbleached flour
1/4 c Lf buttermilk
2 Egg whites
1/2 ts Salt
1 ts Lemon extract
 Flavored yogurt
2/3 c Sugar
1 8-oz carton nf lemon
1 ts Baking soda
1 ts Baking Powder
1/4 c Applesauce
1 ts Vanilla extract
2 1/2 ts lemon pee Grated, (the dried)

2 half pint cartons of fresh raspberries (about 2 cups - fresh or frozen  blueberries work well too)    Combine all the first six ingredients in one bowl.  Combine the next six  ingredients in another smaller bowl.  Add the wet stuff to the dry stuff  along with the raspberries.  Mix until barely combined.  It is preferable  to have some lumps in the batter.  Fill muffin tins that have been sprayed  with cooking spray or lined with paper baking cups.  The cups should be  very full of batter.  I was able to make 14 muffins with this recipe. Bake  the muffins at 400 degrees for 20 minutes.  The fruit makes these muffins  quite moist so if you want to keep them more than a day or so, put them in  the refridgerator or freezer to keep them from getting moldy. Enjoy!    From: <VMMILL00@UKCC.uky.edu> (Ginny) Fatfree Digest [Volume 11 Issue 1],  Oct. 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using  MMCONV    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (1481g)
Recipe Makes: 1

Calories: 2865
Calories from Fat: 47 (2%)

Amt Per Serving		% DV

	Total Fat 5.3g	7 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 1.4g
Cholesterol 4.5mg		1 %
Sodium 2377mg		82 %
Potassium 1482.8mg		39 %
Total Carbohydrate 652.8g		192 %
	Dietary Fiber 20.1g	81 %
	Sugars, other 632.7g
Protein 74.6g		107 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2865

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