Raspberry Muffins

Ingredients

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

 

Recipe

 

• 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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