Raspberry lemon muffins
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
2SP blue, green & purple/2PP
  • 2 eggs
  • 2 Tbsp brown sugar
  • ⅓ cup unsweetened apple sauce
  • 2 Tbsp fresh squeezed lemon
  • ⅓ cup milk (I used 1%)
  • 1 tsp vanilla
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp lemon zest
  • 1⅓ cups flour
  • 1.5 cups fresh raspberries (cut in half)
  1. Preheat oven to 350F and spray a 12 hole regular size muffin tin with some non stick spray, don't use muffin liners.
  2. In a bowl whisk the eggs and brown sugar together, add in the apple sauce, lemon juice,vanilla and milk and stir well.
  3. Stir in the baking powder, soda, lemon zest and flour.
  4. If the raspberries are large then cut them in half, very slowly fold them into your batter.
  5. Pour out batter into muffin tin and divide over your 12 cups.
  6. Bake in oven for 20 minutes, makes 12 muffins at 2 smart points on all 3 MyWW programs or 2 points plus each.
  7. Nutritional info per muffin (not incl raspberries) Calories.. 73...Fat 0.8g..Sat fat 0.2g...Carbs 12.8g.. Fiber 0.4g...Sugars 3g..Protein 3g..
Recipe by Drizzle Me Skinny! at https://drizzlemeskinny.com/raspberry-lemon-muffins/