Name: Raspberry Lemon Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Plain yogurt - ½ cup; Vegetable oil - 3 tablespoons; Lemon juice - 1 tablespoon; Egg whites - 2; Lemon extract (Optional) - ½ teaspoon; All-purpose flour - 1 ½ cups; White sugar (Optional) - ¾ cup; Baking powder - 2 teaspoons; Salt - ¼ teaspoon; Grated lemon zest - 1 teaspoon; Frozen Raspberries - 1 cup; White sugar for decoration (Optional) - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry Lemon Muffins

1. Plain yogurt - ½ cup

2. Vegetable oil - 3 tablespoons

3. Lemon juice - 1 tablespoon

4. Egg whites - 2

5. Lemon extract (Optional) - ½ teaspoon

6. All-purpose flour - 1 ½ cups

7. White sugar (Optional) - ¾ cup

8. Baking powder - 2 teaspoons

9. Salt - ¼ teaspoon

10. Grated lemon zest - 1 teaspoon

11. Frozen Raspberries - 1 cup

12. White sugar for decoration (Optional) - 2 tablespoons

How to cook deliciously - Raspberry Lemon Muffins

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.

2. Stage

In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.

3. Stage

Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.