Breakfast

Low Fat Lemon Raspberry Muffins is for Breakfast.

Low Fat Lemon Raspberry Muffins takes 15 minutes to prepare.

Low Fat Lemon Raspberry Muffins takes 20 minutes to cook.

Low Fat Lemon Raspberry Muffins makes 12 servings.

The ingredients for Low Fat Lemon Raspberry Muffins are:

1 1/2 cups wheat germ
1 cup So Delicious Coconut Milk (replace regular milk)
1/2 cup unsweetened applesauce
1 egg
1/3 cup turbinado brown sugar
1/3 cup Splenda (or no calorie sweetener)
1/2 teaspoon vanilla extract
1 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup raspberries
1 tbsp lemon juice (fresh squeezed)
1 tsp lemon zest (fresh)

Here is how you make Low Fat Lemon Raspberry Muffins:

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat germ and coconut milk, and let stand for 10 minutes.In a large bowl, mix together applesauce, egg, turbinado sugar and Splenda, lemon juice, lemon zest and vanilla. Beat in bran mixture. Sift together whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in raspberries. Scoop into muffin cups.Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user SCORPIOCANDY.

The nutritional information for Low Fat Lemon Raspberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 129.3

• Total Fat: 2.1 g
• Cholesterol: 15.4 mg
• Sodium: 250.0 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 4.2 g
• Protein: 5.7 g

The dietary needs meet for Low Fat Lemon Raspberry Muffins is Low Fat