We have been making these muffins for years - perfect addition to any breakfast or brunch.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Muffins
Servings: 12Muffins
Author: Mary Beth
Ingredients
1/2cuplow-fat lemon or vanilla yogurt
3tablespoonsvegetable oil
1tablespoonfresh lemon juice
2egg whites
3/4 cup sugar
1teaspoonfreshly grated lemon zest
1 1/2 cupsflour
2teaspoonsbaking powder
1/4teaspoonsalt
1cupfrozen whole raspberries(not in syrup)
2tablespoonssanding sugar
Instructions
Heat oven to 400 degrees. Spray bottoms only of 12 muffin cups with nonstick spray or place muffin liners in muffin cups.In small bowl, combine yogurt, oil, lemon juice and egg whites. Blend well, set aside.In medium bowl combine 3/4 cup sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant. Add flour, baking powder, and salt. Mix well. Stir in frozen raspberries.Add yogurt mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into prepared muffin cups. Sprinkle with about 1/2 teaspoon sanding sugar (or sugar sprinkles).Bake at 400 degrees for 16-20 minutes or until tops are golden brown and toothpick comes out clean when inserted. Immediately remove from muffin pan. Serve warm.Can substitute blueberries for raspberries.