Breakfast

Raspberry Nut Muffins is for Breakfast, Snack.

Raspberry Nut Muffins takes 15 minutes to prepare.

Raspberry Nut Muffins takes 20 minutes to cook.

Raspberry Nut Muffins makes 12 servings.

The ingredients for Raspberry Nut Muffins are:

2 C whole wheat flour
1 C Splenda
1 T. baking powder
1/4 t. ground cinnamon
1/2 t. salt
1 1/4 C Almond milk
1/4 C canola oil
2 t. Just Whites, dry (dehydrated egg whites)
zest of one citrus fruit (Orange, Lemon, Lime, etc.)
1/3 C walnuts, chopped
1 C fresh raspberries

Here is how you make Raspberry Nut Muffins:

Adjust oven rack to top third position; preheat oven to 400 F. Coat 12 cup muffin pan with vegetable spray, including top edges: muffins rise above pan. Thoroughly mix flour, Spenda, baking powder, cinnamon, salt and Just Whites in large bowl. In medium bowl, whisk buttermilk, oil, and zest until blended. Pour liquid mixture over dry ingredients, add nuts and stir just until blended, do not overmix. Fill muffin cups 1/3 to 1/2 full, place several raspberries on top and then fill muffin cups with the rest of the batter. Bake for 20 minutes or until tester comes out clean. Move to wire rack and cool for 5 minutes before removing muffins to colling rack to finish cooling. Good warm or place in air tight container and freeze.Serving Size: 1 muffinNumber of Servings: 12Recipe submitted by SparkPeople user MOUNTAINTOPGIRL.

The nutritional information for Raspberry Nut Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 141.6

• Total Fat: 7.5 g
• Cholesterol: 0.0 mg
• Sodium: 246.0 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 3.5 g
• Protein: 3.9 g

The dietary needs meet for Raspberry Nut Muffins is Lactose Free