Bo's Low Fat Berry Muffins
Low Fat Berry Muffins recipe
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.
