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Raspberry Lemon Muffins

Print Recipe
Course Breakfast, Dessert

Ingredients
  

  • 1/2 cup plain yogurt
  • 3 Tbsp vegetable oil
  • 1 Tbsp lemon juice
  • 2 egg whites
  • 1/2 tsp lemon extract (optional)
  • 1 1/2 cups all purpose flour
  • 3/4 cup white sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp grated lemon zest
  • 1 cup frozen raspberries
  • 2 Tbsp white sugar for decoration (optional)

Instructions
 

  • Preheat the oven to 400 degrees. Grease a 12 cup muffin tin, and 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 muffing cups. Sprinkle remaining sugar over the tops for decoration, if desired.
  • Bake for 15-17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack. Makes 12 servings. Enjoy!