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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Low-Fat Raspberry Muffins Recipe

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This recipe for Low-Fat Raspberry Muffins is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups all-purpose flour (can use a mix of wheat flour to make it
healthier)
1 tbsp baking powder
1/2 cup sugar (if raspberries are sweet – can go to 1/3)
1 large egg
1 cup low fat buttermilk (non-fat, 1% or 2% milk are okay too)
4 tbsp vegetable oil (not olive)
1 cup raspberries (if using frozen, defrost. They will turn the muffins pink but the taste is still the same.)
Directions:
Directions:
Preheat the oven to 400 degrees. Arrange twelve cupcake holders in a deep muffin pan. Sift the flour and baking powder into a mixing bowl, stir in sugar, then make a well in the center.

Stir in the egg, buttermilk and oil together in a bowl, pour into the flour mixture, and stir quickly until just combined. Add the raspberries, and lightly fold them in with a metal spoon. Spoon the mixture into the cupcake holders, filling them two-thirds full. Bake the muffins for 20-25 min. until golden brown and firm in the middle (18 minutes for minis) Transfer to a wire rack and serve warm or cold!
Personal Notes:
Personal Notes:
We make these a lot for after-school snacks and for school functions.

 

 

 

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