Raspberry Lemon Muffins

We all have our favorites!


I fixed quesadillas for supper one eve when Hunter and Taylor were staying with us earlier this summer. Taylor was skeptical as she said, “we have quesadillas at school and I really don’t like them.” After supper she said, “your quesadillas are way better than the school’s.” In fact, she requested we make them again when I was staying with them! I really don’t have a recipe for them we just wing it! 

I do, however, have a recipe using my favorite summer berry! I love all summer berries, but I think my favorite (it’s difficult to pick a favorite) is raspberries. Today I am sharing a recipe for muffins, a recipe shared with me by my friend Sue Barnes, a great cook.

Raspberry Lemon Muffins:
Preheat oven to 375 degrees- 400 degrees depending on your oven.
1/2 cup low fat vanilla yogurt
3 Tbsp oil
1 Tbsp fresh lemon juice
2 egg whites
1 1/2 flour
3/4 cup sugar
2 tsp baking powder
1 tsp grated lemon rind
1/4 tsp salt
1 cup fresh raspberries

In small bowl, combine yogurt, oil, lemon juice and egg whites; blend well. In medium bowl, combine dry ingredients, toss with raspberries, then add yogurt mixture to dry mixture, mixing carefully. Divide among 12 greased muffin tins and top with the following streusel mixture: 1/2 cup sugar, 2 Tbsp flour and 1 Tbsp butter. Bake for 16- 20 min or until a toothpick inserted in center comes out clean. 

Have a super week, enjoy the cooler weather!!