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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I guess they would be hard to bite into, but if you made them thinner you wouldn’t have such a beautiful swirl of blueberry in there. They look fabulous.
Those look amazing! Totally on my list!
These look delicious. I love lemon and blueberries.
Mimi
These look great! Maybe a little thinner would be better but either way they must have tasted fantastic!
Yum, I think your idea of a cheesecake ice cream brillant. I agree those swirls are gorgeous!
~ingrid
mmmmm i’d love to have a batch of those sitting in front of me right now!
These are too pretty to eat! I love the blueberry/lemon combo.
These look outstanding! I love the swirls and the combo of lemon and blueberry is always a winner!
Looks delicious! Gorgeous photos.
Those look great! What a beautiful photo!
very nice! look just exactly like the ones in the magazine!
eliza
http://fooddiary.blogsome.com
These are amazing! I didn’t know they were dairy free… We just found our little nephew is allergic to dairy, I’ll have to make these for him.
Just as gorgeous as they were on the cover of Gourmet. Saw these on tastespotting and knew I recognized them! Yum!
Just as gorgeous as they were on the cover of Gourmet. Saw these on tastespotting and knew I recognized them! Yum!
This looks ……… WOW!!!!
What a great idea! One of the best looking desserts I’ve seen in a long time – irresistable!