Guest guest Posted June 21, 2004 Report Share Posted June 21, 2004 Raspberry-Corn Muffins Serves 12 1-1/2 cups all-purpose flour 1/2 cup yellow cornmeal 1/2 cup packed brown sugar 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1-1/4 cups plain low-fat yogurt 3 tbsps vegetable oil 1 tsp grated lemon rind 2 large eggs, lightly beaten Cooking spray 1 cup fresh raspberries 1/2 tsp granulated sugar Preheat oven to 375 deg F. Combine flour and next 5 ingredients in a medium bowl. Combine yogurt, oil, lemon rind, and eggs, stirring well with a whisk. Add to flour mixture, stirring until just blended. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with raspberries and 1/2 teaspoon sugar. Bake for 20 minutes or until muffins spring back when touched lightly in center. Remove from oven, and cool 5 minutes in pan. Remove muffins from pan; cool on a wire rack. 157 Calories;3g Fat;2g Fiber;4g Protein;29g Carbs;2mg Chol;265mg Sodium Food Lovers Weight Loss Cookbook Quote Link to comment Share on other sites More sharing options...
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