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Every since we started back at the gym a few weeks back my cravings for sweets have been out of control. In an attempt to keep my calorie and fat intake in check and still allow for the occasion indulgence, I’ve been working on low fat and low calorie recipes. These muffins are the first of many to come. The use of non-dairy yogurt replaces a good portion of the fat that would usually be found in a muffin recipe allowing these little gems to have only 3 tablespoons of oil for the entire batch of a dozen muffins. The addition of lemon keeps these taste bright and fresh. Coming in at just slightly over 160 calories, you may find yourself reaching for more than one…
Lemon Raspberry Muffins
Makes 12 muffins
- 1 6-ounce container of vanilla or raspberry non-dairy yogurt
- 1/2 cup non-dairy milk
- 3 tablespoons canola oil
- Juice of one lemon (about 2 tablespoons)
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- Zest of 2 lemons
- 1 1/4 cups fresh raspberries
Preheat oven to 400°F. Line a standard 12-cup muffin pan with paper liners and set aside.
In a large bowl whisk together the yogurt, milk, lemon juice, canola oil and lemon zest until smooth.
In a medium bowl whisk together flour, salt, sugar, and baking powder. Add the dry mixture to the yogurt mixture and fold just to combine.
Add the fresh raspberries and gently fold to incorporate into the batter.
Using a large ice cream scoop or spoon evenly distribute the batter among the lined muffin cups.
Bake for 20-25 minutes on the center rack until lightly golden and a cake tester or toothpick comes out clean.
Let cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Once cooled, store in an air-tight container at room temperature for up to 3 days.