Lemon Berry Muffins – 2 WW pts

I like to make muffins on the weekend. I put each one in its own ziplock bag and throw them all in the freezer. Then Hubby and I just grab one in the morning when we leave for work. This recipe sounded interesting to me because I like lemon. Hubby loves these and they’re only 2 pts each!

Lemon Berry Muffins – 2 WW pts (adapted from Allrecipes.com)
1/2 cup plain yogurt – I made once w/ blueberry yogurt and it was great
3 tablespoons vegetable oil – I use applesauce
1 tablespoon lemon juice – I use the juice and zest from 1 lemon
2 egg whites
1/2 teaspoon lemon extract (optional) – I leave this out
1 1/2 cups all-purpose flour – I use King Arthurs White Whole Wheat Flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries – I use 2 cups of frozen berry medley (blueberries, raspberries, blackberries)
2 tablespoons white sugar for decoration (optional) – I leave this out

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.

In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract.

In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries.

Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.

Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

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9 Responses to “Maraschino Cherry White Chocolate Chip Cookies”

  1. #
    1
    kimberly.ann — February 9, 2013 at 8:31 pm

    I just love the combination of white chocolate and fruit. Cherry sounds like a great addition to these cookies!

  2. #
    2
    Wendy — February 10, 2013 at 2:13 pm

    Creamy white chocolate is perfect with cherries. Those two together in a chewy cookie sound wonderful.

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    3
    Eva @ Eva Bakes — February 11, 2013 at 9:04 am

    My brother is the same way – he loves maraschino cherries and will take any extras that he can get his hands on. I’m sure he would adore these!

    • beantownbaker — February 11th, 2013 @ 11:22 am

      I’m sure he would too!

  4. #
    4
    Paula — February 12, 2013 at 6:11 pm

    What a great combination for a cookie! They look delicious.

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    5
    Zahra — July 27, 2013 at 2:51 pm

    Salted or unsalted butter?

    • beantownbaker — July 30th, 2013 @ 5:49 pm

      I always use unsalted butter in my baking.

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    6
    Jamie — July 4, 2018 at 2:43 pm

    I was thinking about putting this in a cake as a filing then frosting and covering with fondant. Would I then be able to leave the cake out on the counter for two nights before the party?

    Thank you!

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    7
    warungplay — August 31, 2018 at 6:28 am

    The articles you create are always interesting to watch and read is very useful. Always passion and success continues.

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