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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2 Responses to “Depths-of-Fall Butternut Squash Pie”

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    1
    ttfn300 — November 17, 2008 at 3:47 pm

    ooh my, yum!! i bet an apple thrown in there would be good too 🙂

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    Jen — November 17, 2008 at 4:14 pm

    Yep – you can use apple instead of the cranberries. Or I bet using 1 apple and 1 pear instead of 2 pears would be good too. This pie is seriously amazing.

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