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Lemon Raspberry Muffins

45 Minutes
12 People
A plate with a stack of lemon raspberry muffins on it.


1 1/4 cup all purpose flour
3/4 cup oat flour
2/3 cup cane sugar
2 1/4 tsp baking powder
3/4 tsp sea salt
3 Tbsp unsalted butter
1/4 cup egg whites
2/3 cup skim milk
1/3 cup applesauce
4 tsp lemon peel
1 Tbsp fresh lemon juice
1 tsp pure vanilla extract
1 cup raspberries
1/2 tsp cinnamon


  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.


Calories 150
Protein 3g
Sodium 255mg
Carbohydrates 26g
Fat 4g
Fiber 2g
Cholesterol 9mg
Servings 12