Vegetarian

Whole-Wheat Lemon Raspberry Muffins is for Breakfast.

Whole-Wheat Lemon Raspberry Muffins takes 10 minutes to prepare.

Whole-Wheat Lemon Raspberry Muffins takes 20 minutes to cook.

Whole-Wheat Lemon Raspberry Muffins makes 12 servings.

The ingredients for Whole-Wheat Lemon Raspberry Muffins are:

1 Lemon, zested and juiced
1 cup skim milk
1/3 cup canola oil
1 large egg
1 tsp vanilla extract
1/2 cup apple sauce (unsweetened organic is ideal)
1 cup whole-wheat flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups fresh or frozen raspberries (if using frozen, do not allow to thaw before hand)

Here is how you make Whole-Wheat Lemon Raspberry Muffins:

Preheat oven to 400F and coat 12 large (1/2 cup) muffin cups with cooking spray, or you can use paper liners. Poor 1 cup skim milk and add 1 tbsp of lemon juice. Stir and set aside. Combine zest of one lemon and sugar in small mixing bowl. Add oil, egg, vanilla, and the milk and lemon mixture. Stir until blended.Combine whole-wheat flour, all-purpose flower, baking powder, baking soda, and salt in large mixing bowl. Add milk mixture and fold until almost blended. Gently fold in raspberries.Transfer batter to muffin tins and bake about 18-20 minutes, or until edges and tops are golden brown. Let cool 5 minutes and turn out onto wire rack.Serving Size:?Makes 12 servings, 1 muffin

The nutritional information for Whole-Wheat Lemon Raspberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 185.2

• Total Fat: 6.8 g
• Cholesterol: 15.8 mg
• Sodium: 252.4 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 3.1 g
• Protein: 3.9 g

The dietary needs meet for Whole-Wheat Lemon Raspberry Muffins is Low Fat