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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 141.6
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 246.0 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.9 g

View full nutritional breakdown of Raspberry Nut Muffins calories by ingredient
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Raspberry Nut Muffins

Submitted by: MOUNTAINTOPGIRL

Introduction

Delicious and freeze and thaw well. especially good for those with lactose intolerance and cholesterol problems. If you use liquid egg substitute, decrease milk to 1 C, and mix with liquid ingredients. Delicious and freeze and thaw well. especially good for those with lactose intolerance and cholesterol problems. If you use liquid egg substitute, decrease milk to 1 C, and mix with liquid ingredients.
Number of Servings: 12

Ingredients

    2 C whole wheat flour
    1 C Splenda
    1 T. baking powder
    1/4 t. ground cinnamon
    1/2 t. salt
    1 1/4 C Almond milk
    1/4 C canola oil
    2 t. Just Whites, dry (dehydrated egg whites)
    zest of one citrus fruit (Orange, Lemon, Lime, etc.)
    1/3 C walnuts, chopped
    1 C fresh raspberries

Directions

Adjust oven rack to top third position; preheat oven to 400 F. Coat 12 cup muffin pan with vegetable spray, including top edges: muffins rise above pan. Thoroughly mix flour, Spenda, baking powder, cinnamon, salt and Just Whites in large bowl. In medium bowl, whisk buttermilk, oil, and zest until blended. Pour liquid mixture over dry ingredients, add nuts and stir just until blended, do not overmix. Fill muffin cups 1/3 to 1/2 full, place several raspberries on top and then fill muffin cups with the rest of the batter.
Bake for 20 minutes or until tester comes out clean. Move to wire rack and cool for 5 minutes before removing muffins to colling rack to finish cooling. Good warm or place in air tight container and freeze.

Serving Size: 1 muffin

Number of Servings: 12

Recipe submitted by SparkPeople user MOUNTAINTOPGIRL.






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