Raspberry Muffins

Everybody's favourite. A light, lemony muffin filled with berries.

2 cups granulated sugar

1/4 cup canola oil

1 teaspoon minced lemon zest

1 egg

2 lightly beaten egg whites

1/2 cup plain yoghurt

1/2 cup low fat cottage cheese

2 1/2 teaspoons vanilla extract

2 teaspoons fresh lemon juice

2 cups all-purpose flour

1 tablespoon baking powder

1 pint raspberries

12 paper or foil muffin cups

Preheat the oven to 350 degrees F.
Blend the yoghurt and cottage cheese until smooth
In a large bowl, cream the sugar, oil, and zest.
Add the egg and egg whites and mix completely.
Add the yoghurt/cheese mixture and combine well.
Add the vanilla and lemon juice and combine.
Slowly add the flour and baking powder, stirring until completely blended.
When the batter is smooth, add the raspberries and gently mix until the berries are somewhat blended; do not over mix and break up the berries.
Place the paper cups in a muffin tin.
Fill the cups three quarters full with the batter.
Place in the oven and bake for 25 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.

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