Description
This is the perfect muffin – really yummy flavor yet not much sugar. I’ve used different fruits too – blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too – frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!
Ingredients
- ½ cup plain yogurt
- 3 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 2 egg whites
- ½ teaspoon lemon extract (Optional)
- 1 ½ cups all-purpose flour
- ¾ cup white sugar (Optional)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon grated lemon zest
- 1 cup frozen raspberries
- 2 tablespoons white sugar for decoration (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin
- or line with paper liners.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 12