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Raspberry Muffins Recipe

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Raspberry Muffins Recipe

Prep Time: Cook Time:

Ingredients

  • Raspberries, raw | 1.50 cup
  • Unsweetened apple sauce with added ascorbic acid | 0.50 cup
  • Salt | 0.50 tsp
  • Egg, whole, raw | 4.00 medium
  • Milk, nonfat, skim, with vitamin A and D | 1.00 cup
  • Low sodium baking powder | 2.00 tsp
  • Granulated sugar | 0.33 cup
  • Whole grain white cornmeal | 0.75 cup
  • Whole grain wheat flour | 0.75 cup
  • Wheat flour, white, all-purpose, enriched, calcium-fortified | 0.75 cup
Nutrition Facts (Per Serving)

Calories per serving: 143.82 mg

Fat per serving: 2.06 g

Saturated fat per serving: 0.55 g

Protein per serving: 5.15 g

Sodium per serving: 130.45 mg

Cholesterol per serving: 54.97 g

Instructions

  1. In a medium saucepan; beat together milk, eggs, sugar, vanilla and applesauce. Take a large bowl; mix together flour and salt. Take 1 tbsp of the flour mixture and set it aside.
  2. Now make a well in the center of the flour mixture and ladle the egg mixture in the center. Mix them together until the mixture is moistened.
  3. Now fill each muffin cup of about 0.33 with the batter and then add the raspberries. Fill more 0.33 with the batter. Place in the oven and bake at 400?F for about 18 minutes.
  4. Serve Low Fat Raspberry Muffins Recipe immediately.

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