Accidental Orange Raspberry Muffins |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 18 |
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I started out intending to make a lower-fat, lower-sugar version of Lemon Raspberry Muffins by Recipezaar (#6967), but realized in the midst of making them that I didn't have any lemons nor lemon extract. *sigh* I did have an orange, though, so here's the accidental muffin I came up with to salvage my bowl of dry ingredients. You can obviously use sugar in place of the splenda, and full-fat versions of other ingredients (whole eggs, more oil, whole milk yogurt), but they taste awesome as is! Ingredients:
2 cups whole wheat pastry flour |
1 cup splenda sugar substitute |
1/2 cup nonfat dry milk powder |
3 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup nonfat vanilla yogurt |
1 orange, juice of (about 3 tablespoons) |
1 orange, zest of |
3 tablespoons canola oil |
1 tablespoon liquid lecithin |
1 tablespoon light corn syrup |
1 teaspoon vanilla extract |
3 extra large egg whites |
1 cup frozen raspberries, unthawed |
3 tablespoons splenda sugar substitute |
1 teaspoon cinnamon |
Directions:
1. Preheat oven to 425 degrees Fahrenheit.
2. On a cookie sheet, place 18 foil muffin cups (the kind that don't require a muffin tin obviously!) and lightly spray with nonstick spray.
3. In large bowl, combine flour, sugar, baking powder and salt; mix well using a wire whisk.
4. In small bowl, combine yogurt, orange juice, orange zest, oil, lecithin, corn syrup, vanilla extract and egg whites; beat well.
5. Add to dry ingredients, stir until ingredients are just moistened; use a light hand or the muffins will be tough.
6. Carefully fold in the frozen raspberries.
7. Use an ice cream scoop to place a dollop of the batter into each muffin cup; I actually ended up with 17 not 18 muffins, but you may as well have 18 cups handy just in case.
8. Prepare the topping in a small bowl by combining the 3 T of splenda and the cinnamon; sprinkle about 1/4 tsp on each muffin.
9. Bake at 425 degrees Fahrenheit for 18 to 23 minutes (took 20 minutes for me tonight) or until golden brown.
10. Cool 5 minutes, and eat'em up!
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