Ingredients
-
-
2
-
1
-
1/2
-
3 1/2
-
1/2
-
1
-
1
-
1
-
3
-
1
-
1
-
1
-
3
-
1
Directions
Accidental Orange Raspberry Muffins, I started out intending to make a lower-fat, lower-sugar version of Lemon Raspberry Muffins by Recipezaar (#6967), but realized in the midst of making them that I didn’t have any lemons nor lemon extract *sigh* I did have an orange, though, so here’s the accidental muffin I came up with to salvage my bowl of dry ingredients You can obviously use sugar in place of the splenda, and full-fat versions of other ingredients (whole eggs, more oil, whole milk yogurt), but they taste awesome as is!, I started out intending to make a lower-fat, lower-sugar version of Lemon Raspberry Muffins by Recipezaar (#6967), but realized in the midst of making them that I didn’t have any lemons nor lemon extract *sigh* I did have an orange, though, so here’s the accidental muffin I came up with to salvage my bowl of dry ingredients You can obviously use sugar in place of the splenda, and full-fat versions of other ingredients (whole eggs, more oil, whole milk yogurt), but they taste awesome as is!
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Steps
|
1
Done
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Preheat Oven to 425 Degrees Fahrenheit. |
|
2
Done
|
on a Cookie Sheet, Place 18 Foil Muffin Cups (the Kind That Don't Require a Muffin Tin Obviously!) and Lightly Spray With Nonstick Spray. |
|
3
Done
|
in Large Bowl, Combine Flour, Sugar, Baking Powder and Salt; Mix Well Using a Wire Whisk. |
|
4
Done
|
in Small Bowl, Combine Yogurt, Orange Juice, Orange Zest, Oil, Lecithin, Corn Syrup, Vanilla Extract and Egg Whites; Beat Well. |
|
5
Done
|
Add to Dry Ingredients, Stir Until Ingredients Are Just Moistened; Use a Light Hand or the Muffins Will Be Tough. |
|
6
Done
|
Carefully Fold in the Frozen Raspberries. |
|
7
Done
|
Use an Ice Cream Scoop to Place a Dollop of the Batter Into Each Muffin Cup; I Actually Ended Up With 17 not 18 Muffins, but You May as Well Have 18 Cups Handy Just in Case. |
|
8
Done
|
Prepare the Topping in a Small Bowl by Combining the 3 T of Splenda and the Cinnamon; Sprinkle About 1/4 Tsp on Each Muffin. |
|
9
Done
|
Bake at 425 Degrees Fahrenheit For 18 to 23 Minutes (took 20 Minutes For Me Tonight) or Until Golden Brown. |
|
10
Done
|
Cool 5 Minutes, and Eat'em Up! |
