Made with Greek yogurt instead of buttermilk, they're a tasty way to get some protein without all the fat. These are so light and summery, with bursts of juicy raspberries — perfect to grab with your morning smoothie or to bake up for a weekend brunch.
Each muffin contains
3.2 grams of fiber and 5.4 grams of protein! Fairly substantial for a little
muffin, and quite delicious too.
Adapted from Eating Well recipe
Low-Sugar,
High-Protein Lemon Raspberry Muffins
Ingredients
1 lemon
1/2 cup sugar
1 cup plain nonfat Greek yogurt
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
2 cups white whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh raspberries
1/2 cup sugar
1 cup plain nonfat Greek yogurt
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
2 cups white whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh raspberries
Directions
- Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin
cups with cooking spray, or line with paper liners.
- Use a vegetable peeler to remove the zest from the
lemon in long strips. Combine the zest and sugar in a food processor;
pulse until the zest is very finely chopped into the sugar.
- Add yogurt, oil, egg, and vanilla. Pulse until blended.
- Combine whole-wheat flour, baking powder, baking soda,
and salt in a large bowl. Add the yogurt mixture, and fold until almost
blended. Gently fold in raspberries. Divide the batter (it will be thick)
among the muffin cups.
- Bake the muffins until the edges and tops are golden,
18 to 25 minutes. Let cool in the pan for five minutes before turning out
onto a wire rack. Serve warm.
Makes one dozen
muffins. Information
Category
Pastries, Desserts, Breads Nutrition: Calories per serving 180
***This recipe came from www.eatingwell.com if you would like to check out their site.
