How to Make Low Fat Raspberry Muffins

Here's a tasty recipe for a moist low fat Raspberry Muffin recipe. You can also top it with an optional lemon glaze.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/2 c. sugar
• 2 c. reduced-fat Bisquick
• 2/3 c. buttermilk
• 2 egg whites
• 1/3 c. apple juice
• 1/2 c. All-Bran cereal
• 1 t. vanilla
• 1 2/3 c. frozen, unsweetened raspberries (8 oz.)
• 1 t. grated lemon zest
• 2 t. lemon juice (optional)
• 1/2 c. powdered sugar (optional)

1. 
    

   Preheat the oven to 400 degrees. Line or grease 12-cup muffin pan. Beat egg whites on high speed, until fluffy. Beat in sugar. At medium speed, beat in the Bisquick, buttermilk, apple juice, cereal, and vanilla.

2. 
    

   Stir in the raspberries and lemon zest. Pour batter in each of the muffin pan liners. Bake 23 minutes or until done. Remove from pans. Cool.

3. 
    

   Optional glaze: Mix powdered sugar with lemon juice until creamy. Drizzle over the muffins. Enjoy these yummy low-fat muffins!
   
   Serves 12
   Calories: 145
   Fat 2 g.
   Cholesterol: 1 mg.
   Fiber: 2 g.
   Carbs: 31 g.