Low Fat Lemon Raspberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups wheat germ 1 cup So Delicious Coconut Milk (replace regular milk) 1/2 cup unsweetened applesauce 1 egg 1/3 cup turbinado brown sugar 1/3 cup Splenda (or no calorie sweetener) 1/2 teaspoon vanilla extract 1 cup whole wheat pastry flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup raspberries 1 tbsp lemon juice (fresh squeezed) 1 tsp lemon zest (fresh)
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat germ and coconut milk, and let stand for 10 minutes.
In a large bowl, mix together applesauce, egg, turbinado sugar and Splenda, lemon juice, lemon zest and vanilla. Beat in bran mixture. Sift together whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in raspberries. Scoop into muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SCORPIOCANDY.
In a large bowl, mix together applesauce, egg, turbinado sugar and Splenda, lemon juice, lemon zest and vanilla. Beat in bran mixture. Sift together whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in raspberries. Scoop into muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SCORPIOCANDY.
Nutritional Info Amount Per Serving
- Calories: 129.3
- Total Fat: 2.1 g
- Cholesterol: 15.4 mg
- Sodium: 250.0 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 4.2 g
- Protein: 5.7 g
Member Reviews