email this pageIngredients
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 cup skim milk
1/3 cup canola oil
1 teaspoon lemon extract
1 large egg
2 large egg whites
1 1/2 cups fresh or frozen raspberries (if frozen, no syrup)
1 teaspoon grated lemon rind
Instructions
2/3 cup sugar
1 tablespoon baking powder
1 cup skim milk
1/3 cup canola oil
1 teaspoon lemon extract
1 large egg
2 large egg whites
1 1/2 cups fresh or frozen raspberries (if frozen, no syrup)
1 teaspoon grated lemon rind
1. Preheat oven to 425F.
2. In large bowl, combine flour, sugar and baking powder, mixing well.
3. In small bowl, combine milk, oil, lemon extract, egg and egg whites, blending well. Add to dry ingredients, stirring just until ingredients are moistened. Carefully fold in raspberries and lemon rind.
4. Line muffin pan with papers and fill 3/4 full with batter. Bake for 18 to 23 minutes or until golden brown. Cool 5 minutes; remove from pan. Yield: 12 to 16 muffins.
Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit www.HollyClegg.com for ordering information.
Nutritional Information
2. In large bowl, combine flour, sugar and baking powder, mixing well.
3. In small bowl, combine milk, oil, lemon extract, egg and egg whites, blending well. Add to dry ingredients, stirring just until ingredients are moistened. Carefully fold in raspberries and lemon rind.
4. Line muffin pan with papers and fill 3/4 full with batter. Bake for 18 to 23 minutes or until golden brown. Cool 5 minutes; remove from pan. Yield: 12 to 16 muffins.
Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit www.HollyClegg.com for ordering information.
148 calories, 5g fat, 3g prot., 23g carbs, 1g fiber, 111mg sodium.
