Lemon Raspberry Muffins

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
150
protein 
3 g
sodium 
255 mg
carbohydrates 
26 g
fat 
4 g
fiber  
2 g
cholesterol 
9 mg
Servings 
12
Ingredients 

1¼ cup all purpose flour
¾ cup oat flour
⅔ cup cane sugar
2¼ tsp baking powder
¾ tsp sea salt
3 Tbsp unsalted butter
¼ cup egg whites
⅔ cup skim milk
⅓ cup applesauce
4 tsp lemon peel
1 Tbsp fresh lemon juice
1 tsp pure vanilla extract
1 cup raspberries
½ tsp cinnamon

Instructions 
  1. Preheat oven to 400F. Spray muffin tin with nonstick vegetable coating.
  2. Mix flour, sugar, baking powder and salt in a large bowl. Cut in butter resembling fine crumbs.
  3. In a medium bowl, beat egg whites, milk, applesauce, lemon zest, lemon juice and vanilla. Blend well. Fold in blueberries, then spoon into muffin tins.
  4. Bake for 15 to 20 minutes. Remove muffins from tin and cool on a wire rack.
About the author 
<p>All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.</p>
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