Raspberry lemon muffins
Try this Raspberry lemon muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 1/3 cup unsweetened apple sauce
- 1 tsp vanilla
- 1 tsp baking powder
- 2 tbsp brown sugar
- 1/2 tsp baking soda
- 1 tsp lemon zest
- 1 1/3 cups flour
- 1/4 cup liquid egg whites
- 1/3 cup milk (i used 1%)
- 2 tbsp fresh squeezed lemon
- 1.5 cups fresh raspberries (cut in half)
- Carbohydrate 22.3255833345999 g
- Cholesterol 20.6076388883366 mg
- Fat 7.73903083321183 g
- Fiber 0.0922222244739532 g
- Protein 0.325391943989778 g
- Saturated Fat 4.89649333325767 g
- Serving Size 1 1 Serving (45g)
- Sodium 63.0862222082748 mg
- Sugar 22.233361110126 g
- Trans Fat 0.545652111104899 g
- Calories 156 calories
Preheat oven to 350F and spray a 12 hole regular size muffin tin with some non stick spray, don't use muffin liners.In a bowl whisk your egg, egg whites and brown sugar together, add in your apple sauce, lemon juice,vanilla and milk and stir well.Stir in your baking powder, soda, lemon zest and flour.If your raspberries are large then cut them in half, very slowly fold them into your batter.Pour out batter into muffin tin and divide over your 12 cups.Bake in oven for 20 minutes, makes 12 muffins at 2 smart points or 2 points plus each.Nutritional info per muffin (not incl raspberries) Calories.. 73...Fat 0.8g..Sat fat 0.2g...Carbs 12.8g.. Fiber 0.4g...Sugars 3g..Protein 3g..
