Bo's Low Fat Berry Muffins
![Bo's Low Fat Berry Muffins](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTg0MDAsInB1ciI6ImJsb2JfaWQifX0=--d32b6295222d3e3e64e36cc03895aaf57c2f95f4/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_bfd78c8f0cb6c31988c3.jpg)
Yield
12 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | cups |
all-purpose flour
divided |
|
1 ¼ | cups |
raspberries
fresh, or blueberries |
|
1 | cup |
brown sugar
|
*
|
2 | teaspoons |
baking powder
|
|
1 | teaspoon |
cinnamon
|
|
¼ | teaspoon |
salt
|
|
1 | each |
eggs
beaten |
|
⅓ | cup |
vegetable oil
|
|
½ | cup |
milk, skim
|
|
⅓ | cup |
powdered sugar
|
|
2 | teaspoons |
lemon juice
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
355 | ml |
all-purpose flour
divided |
|
296 | ml |
raspberries
fresh, or blueberries |
|
237 | ml |
brown sugar
|
*
|
1E+1 | ml |
baking powder
|
|
5 | ml |
cinnamon
|
|
1.3 | ml |
salt
|
|
1 | each |
eggs
beaten |
|
79 | ml |
vegetable oil
|
|
118 | ml |
milk, skim
|
|
79 | ml |
powdered sugar
|
|
1E+1 | ml |
lemon juice
|
|
Directions
Preheat oven to 350℉ (180℃).
Dust raspberries with 2 tablespoon flour, set aside.
Mix remaining flour, sugar, baking powder, cinnamon and salt.
Mix egg and oil; add flour mixture alternately with milk.
Fold in raspberries.
Fill standard size greased muffin cups (or paper ones) ⅔ full.
bake 20 to 25 min.
Stir together powdered sugar and lemon juice if desired.
When muffins are slightly cooled drizzle sugar/lemon mixture on muffins.