| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Digest, Oct., Fatfree |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Unbleached flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 1/2 |
ts |
Grated lemon peel (the dried |
|
|
Kind) |
| 2/3 |
c |
Sugar |
| 1/4 |
c |
Lf buttermilk |
| 1/4 |
c |
Applesauce |
| 2 |
|
Egg whites |
| 1 |
|
8 oz. carton nf lemon |
|
|
Flavored yogurt |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Lemon extract |
INSTRUCTIONS
2 half pint cartons of fresh raspberries (about 2 cups - fresh or frozen
blueberries work well too)
Combine all the first six ingredients in one bowl. Combine the next six
ingredients in another smaller bowl. Add the wet stuff to the dry stuff
along with the raspberries. Mix until barely combined. It is preferable
to have some lumps in the batter. Fill muffin tins that have been sprayed
with cooking spray or lined with paper baking cups. The cups should be
very full of batter. I was able to make 14 muffins with this recipe. Bake
the muffins at 400 degrees for 20 minutes. The fruit makes these muffins
quite moist so if you want to keep them more than a day or so, put them in
the refridgerator or freezer to keep them from getting moldy. Enjoy!
From: <VMMILL00@UKCC.uky.edu> (Ginny) Fatfree Digest [Volume 11 Issue 1],
Oct. 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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