Ingredients
-
1/2
-
3
-
1
-
2
-
1 1/2
-
3/4
-
2
-
1
-
1
-
-
-
-
-
-
Directions
Raspberry Lemon Muffins,Low fat and Delicious!,delicious!,Yum! I was looking for a different muffin recipe and happened to have the ingredients on hand for this one. I’ve never used yoghurt in cooking before but decided to give it a try. I’m glad I did! The muffins taste wonderful – sweet and a bit tart.I reduced the sugar to 1/2 C, left out the lemon rind/zest, used a whole egg and added some vanilla essence as my yoghurt was plain. The mixture was very thick so I also added a little water along with the raspberries. Even the uncooked batter tasted delicious! After cooking for a little bit too long, some muffins had black bottoms. But they were crispy on the outside and soooo good.
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Combine First 4 Ingredients. |
|
3
Done
|
in Separate Bowl, Combine Next 4 Ingredients. |
|
4
Done
|
Combine the Wet and Dry Ingredients Together Until Moist. |
|
5
Done
|
Fold in Raspberries. |
|
6
Done
|
Spoon Into 12 Muffin Tins and Sprinkle With Sugar. |
|
7
Done
|
Bake 16-20 Minutes. |
