Saturday, January 21, 2012
Lemon Berry Muffins - no sugar added
Lemon Berry Muffins
2 cups all-purpose flour
1 cup Splenda
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 Tbsp fresh lemon juice
3/4 cup nonfat milk
1/3 cup plain nonfat yogurt (preferably Greek-style)
1/3 cup canola oil
1 tsp pure vanilla
1 cup frozen mixed berries, thawed
Preheat oven to 350°F. Add paper liners to a 12-cup muffin pan.
In a medium bowl, combine the flour, Splenda, baking powder, baking soda, and salt. Mix well. In a large bowl, combine the lemon juice, milk, yogurt, and oil. Beat at medium speed for 1 minute. Add in one egg, and continue to beat for 1 minute. Add in some of the flour mixture, and beat for 1 minute. Add in another egg and the vanilla, and beat for 1 minute. Add the remaining flour, and beat for 1 minute. Gently fold in the berries by hand. Pour the batter into all the muffin cups. Bake for 25 to 30. Allow them to cool in the muffin tin for 5 minutes. Remove the muffins, place on a cooling rack, and cool completely.
Makes 18 muffins
Calories - 106
Sugars - 3
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