Low-Fat Raspberry Muffins
Serve these with a cup of tea for a perfect afternoon snack.
Serves: 12Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1⁄2 tsp. salt
- 1⁄2 cup sugar
- 1⁄4 cup Egg Beaters
- 1⁄2 cup fat-free milk
- 2 Tbsp. vegetable oil
- 1 cup raspberries
- Preheat oven to 375°F. Prepare a muffin tin with nonstick cooking spray.
- Mix the flour, baking powder, salt, and sugar in a medium-sized bowl. Blend in all other ingredients, except the berries, to a lumpy consistency. Add berries to mixture, gently folding in.
- Spoon muffin batter into the muffin tin and bake 30 minutes or until muffin tops are golden brown.