AND I”M GOING!!!
Raspberry lemon yogurt muffins and I’m doubling the struesel!
These muffins are made with whole wheat flour, yogurt, and fresh raspberries. I used vanilla yogurt because that’s what I had, and it needed to be used up! So I added lemon extract along with zest of a small lemon. Next time I’ll use lemon yogurt and see if that pumps up the lemon some. You couldn’t really taste the lemon quite as much as I would have liked. But the Hubby said he liked them just as they were! So there you have it!
A healthy muffin that is Hubby approved!
You gotta try it!
Raspberry Lemon Muffin with Double Struesel
Inspired from this muffin
1.5 cups whole wheat flour
1/4 cup splenda granulated (or 1/4 cup white sugar)
1.5 tsp baking powder
1/4 tsp baking soda
1/2 cup apple sauce
2, 6 oz containers fatfree or lowfat yogurt. (I used vanilla but next time lemon!)
1 large egg
1 tsp vanilla
1 tsp lemon extract
zest of 1 lemon
1.5 – 2 cups raspberries, rinsed and patted dry
2 tbsp slivered almonds
4 tbsp firmly packed brown sugar
2 tablespoons whole wheat flour
1 1/2 tablespoons butter or margarine
1/2 cup uncooked regular oats
Pulse almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times or until mixture is crumbly. Stir in oats; set aside.Preheat oven to 425 degrees and spray 12 muffin cups with pam.In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.In another bowl blend apple sauce, yogurt, egg, vanilla and lemon extract thoroughly. Stir the wet mixture into the flour mixture just until combined. The batter will be very thick. Add the raspberries and stir gently. Divide the batter between the 12 cups (they will be very full cups) sprinkle with topping, and bake for 6 minutes at 425, reduce heat to 350 and continue cooking for 12-14 minutes, or until tester inserted into center comes out mostly clean. Cool completely on wire rack.