Sunday, September 2, 2012

Lemon Raspberry Muffins - PPM 150 Compliant!

Today we're going to go with a low fat low(er) sugar muffin.  After going to Tim Hortons (not by choice, it was was the only place to eat), I was inspired to make some different kinds of muffins, but actually healthy instead of what they make.

Not only is this recipe easy, the muffins are very moist and quite tasty.  In addition, this recipe is also PPM 150 compliant! woot!


  • 1/2 cup Vanilla Yogurt
  • 3 tablespoons Vegetable Oil
  • 1 tablespoon Lemon Juice
  • 2 Egg Whites
  • 1 tbsp honey
  • 1-2 tbsp milk
  • 1 1/2 cups Whole Wheat Flour
  • 1/2 cup White Sugar
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1 tablespoon Grated Lemon Zest
  • 1 cup Raspberries


1. Set your oven to 400 F

2. Mix the flour, sugar, baking powder, salt and lemon zest together in a large bowl.

3. In a separate bowl, mix the yogurt, vegetable oil, lemon juice, egg whites and honey together.

4. Add the wet ingredients to the dry ingredients. Mix only until it comes together.  If it seems a bit dry, add 1-2 tbsp milk to moisten it up.

5. Add the raspberries and fold them into the mixture.  Try not to break them up too much.

6. Put muffins wrappers of silicon wrappers in a muffin tin and add the batter. It should make 12 muffins.

7. Bake your muffins at 400F for 15-18 minutes.

8. Cool and Enjoy!

Nutritional Information

Again, this is what I like to call a template recipe.  The Raspberries and the Lemon ingredients are just for flavoring.  You can add whatever you would like to them, apples and cinnamon, blueberries and walnuts...etc.  It will change the nutritional information a bit, but as long as you're putting healthy ingredients in, you have nothing to fear!

No comments:

Post a Comment