Raspberry Muffins with a Hint of Lemon

Makes 12 muffins

  • 2 cups whole wheat flour
  • 1 tsp salt
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 egg
  • 1 egg white
  • 1 Tbs molasses
  • 1 cup 1% milk with 1 Tbs lemon juice
  • 2 tsp grated lemon rind
  • 1/2 cup unsweetened applesauce
  • 1/2 cup frozen unsweetened raspberries


1. Preheat the oven to 425°F.

2. Spray the muffin tins.

3. Mix together the dry ingredients in a large bowl. Set aside.

4. Put 1 cup milk in a small bowl and add the lemon juice. Let sit 5 minutes.

5. Put the wet ingredients, including the milk/lemon juice combo in a medium

    bowl and mix together (including grated lemon rind).

6. Pour the wet ingredients into the dry ingredients and mix with a wooden

    spoon, only until mixed together.

7. Fold in the frozen (or fresh if you have them) raspberries.

8. Spoon the mixture into the muffin pan.

9. Bake for 15-18 minutes until the muffin tops are nicely browned.