Raspberry Nut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 C whole wheat flour1 C Splenda1 T. baking powder1/4 t. ground cinnamon1/2 t. salt1 1/4 C Almond milk1/4 C canola oil2 t. Just Whites, dry (dehydrated egg whites)zest of one citrus fruit (Orange, Lemon, Lime, etc.)1/3 C walnuts, chopped1 C fresh raspberries
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.
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.
Nutritional Info 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
Member Reviews