Servings: 16 muffins
Calories: 78.9kcal
Equipment
- small bowl for the raspberries
- bowl for the dry ingredients
- large mixing bowl
- hand mixer
- measuring spoons and cups
- hand grater and juicer
- large cookie scooper
- cupcake tins
- foil cupcake liners
- Wooden spoon
- spatula
Ingredients
- 2 lemons
- 6 oz fresh or frozen raspberries
- 2½ c King Arthur 00 pizza flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 5 egg whites
- 1 c sugar or equivalent amount of sweetener substitute ( I used Truvia with stevia).
- ½ c plain non fat yogurt
- 1 tsp lemon extract
Instructions
- Preheat the oven to 350℉
- Place the raspberries in a small bowl and toss with 1 tbsp of flour and sweetener equivalent to 1 tbsp of sugar. Set aside.
- Using a hand grater, remove the zest from the two lemons and set aside.
- Using a hand juicer, collect the juice from the two lemons. Place the juice in a measuring cup for liquids, Add water to the lemon juice to bring it up to a volume of ½ c. Set aside.
- Place the flour, baking powder, baking soda and salt into a bowl. Use a fork or wooden spoon to mix these dry ingredients together. Set aside.
- Add the egg whites, sweetener and lemon extract to a large mixing bowl. Use a hand mixer to beat these ingredients together until they are frothy.
- Add the plain non fat yogurt and lemon zest to the wet ingredients and mix them in with the hand mixer.
- Add a portion of the dry ingredients to the wet ingredients and mix together with the hand mixer. Use a spatula to scrape down the sides of the bowls.
- Add the ½ c of lemon juice/water to the bowl along with another portion of the dry ingredients and mix together with the hand mixer. Continue to add the dry ingredients, a portion at a time, until all of the flour mixture is incorporated into the batter.
- Add the raspberries to the batter and gently fold them in with a spatula.
- Use a large cookie scooper to portion out the muffin batter into the foil lines cupcake wells.
- Place the cupcake tins in the oven and bake at 350℉ for 18 - 22 min depending on your oven. You are looking for a toothpick to come out clean when inserted in the center or the tops to spring back when lightly pressed. I checked my muffins at 18 min and baked them for an additional 2 min for a total of 20 min.
- Remove the muffins from the oven when done and transfer to a cooling rack to cool.
- Serve the muffins when still warm or at room temperature and enjoy.
- Store the muffins in the refrigerator if you plan on using all of them in 2-3 days. If not, then lace them in a plastic freeze bag and freeze until you are ready to use them.
Notes
I've made these with both fresh and frozen raspberries and they both worked the same.
The raspberries are delicate and juicy and disintegrate. That being said the muffins are thoroughly cooked throughout.
Nutrition
Serving: 1muffin | Calories: 78.9kcal | Carbohydrates: 15.2g | Protein: 3.5g | Fat: 0.4g | Sodium: 184mg | Fiber: 3.1g | Sugar: 1.1g
Tried this recipe?Let us know how it was!
