reduced calorie raspberry muffins

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By Amy H.
from Detroit, MI

Fun fact: Each raspberry consists of around 100 individual tiny fruits, called drupelets, filled with one seed. They are arranged in a shape of a helmet around centrally positioned small stem. When ripe raspberries are harvested from the plant, stem remains on the mother plant, leaving the hole in the middle of the fruit.

serves 12
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For reduced calorie raspberry muffins

  • butter flavored cooking spray. (i'll use any brand except pam, it's gross)
  • 1 c
    all purpose flour
  • 1 c
    whole wheat white flour
  • 1 Tbsp
    baking powder
  • 1 tsp
    salt
  • 1/2 c
    sugar
  • 1 c
    skim milk
  • 1 tsp
    vanilla extract
  • 2 lg
    eggs (or 4 egg whites if you prefer)
  • 1/4 c
    unsweetened applesauce
  • 1-2 c
    fresh or frozen raspberries, finely chopped so they are in very small pieces.

How To Make reduced calorie raspberry muffins

  • 1
    Preheat oven to 350 degrees. Spray a muffin tin genrously with butter flavored cooking spray.
  • 2
    In a large mixing bowl, sift together flours, sugar, baking powder and salt.
  • 3
    Add, applesauce, eggs, milk, vanilla and whisk together until combined.
  • 4
    Add to dry mix along with the fresh or frozen finely chopped raspberries. Stir with a spatual until just combined.
  • 5
    Bake at 350 for 22-25 minutes. Let cool for 10 minutes in pan, then turn out onto a rack to cool completely.
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