Ingredients
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1/2 cup plain yogurt
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3 tablespoons vegetable oil
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1 tablespoon lemon juice
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2 egg whites
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1 1/2 cups all-purpose flour
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3/4 cup white sugar
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2 teaspoons baking powder
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1/4 teaspoon salt
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1 teaspoon grated lemon, zest of
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1 cup frozen raspberries
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2 tablespoons white sugar, for decoration
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1/2 teaspoon lemon extract
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract.
- In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest.
- Add the wet ingredients to the dry, and mix until just blended.
- Gently stir in the frozen raspberries.
- Spoon batter evenly into the prepared muffin cups.
- Sprinkle remaining sugar over the tops for decoration, if desired.
- Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched.
- Cool muffins in the tin on a wire rack.