This Recipe for Low Fat Muffins with Raspberries makes the most moist and delectable, healthy muffins!
You can use fresh or frozen raspberries for this recipe.
You can also substitute another type of berry such as blueberries or strawberries if you prefer.
3/4 cup fresh or frozen raspberries
2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 cup granulated sugar
2 egg whites
1 cup low-fat plain yogurt
3 tbsp. vegetable oil
1 tsp. vanilla extract
In a large bowl, combine the flour, baking powder, baking soda, and the sugar.
Gently stir in the raspberries.
In a smaller bowl, lightly beat the egg whites, then beat in the yogurt, oil, and the vanilla extract.
Make a well in the center of the dry ingredients and pour in the beaten egg mixture.
Stir gently just until combined.
Spoon into greased or paper lined muffin cups (muffin baking tin), and bake at 400° F for 15 - 20 minutes, or until golden brown.
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