Accidental Orange Raspberry Muffins Recipe

Name: Accidental Orange Raspberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Muffins; 2 cups whole wheat pastry flour; 1 cup Splenda sugar substitute; 1/2 cup nonfat dry milk powder; 3 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup nonfat vanilla yogurt; 1 orange, juice of (about 3 tablespoons); 1 orange, zest of; 3 tablespoons canola oil; 1 tablespoon liquid lecithin; 1 tablespoon light corn syrup; 1 teaspoon vanilla extract; 3 extra large egg whites; 1 cup frozen raspberries, unthawed; Topping; 3 tablespoons Splenda sugar substitute; 1 teaspoon cinnamon

Servings: persons

Muffins
2 cups whole wheat pastry flour
1 cup Splenda sugar substitute
1/2 cup nonfat dry milk powder
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup nonfat vanilla yogurt
1 orange, juice of (about 3 tablespoons)
1 orange, zest of
3 tablespoons canola oil
1 tablespoon liquid lecithin
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3 extra large egg whites
1 cup frozen raspberries, unthawed
Topping
3 tablespoons Splenda sugar substitute
1 teaspoon cinnamon

1
Preheat oven to 425 degrees Fahrenheit.
2
On a cookie sheet, place 18 foil muffin cups (the kind that don't require a muffin tin obviously!) and lightly spray with nonstick spray.
3
In large bowl, combine flour, sugar, baking powder and salt; mix well using a wire whisk.
4
In small bowl, combine yogurt, orange juice, orange zest, oil, lecithin, corn syrup, vanilla extract and egg whites; beat well.
5
Add to dry ingredients, stir until ingredients are just moistened; use a light hand or the muffins will be tough.
6
Carefully fold in the frozen raspberries.
7
Use an ice cream scoop to place a dollop of the batter into each muffin cup; I actually ended up with 17 not 18 muffins, but you may as well have 18 cups handy just in case.
8
Prepare the topping in a small bowl by combining the 3 T of splenda and the cinnamon; sprinkle about 1/4 tsp on each muffin.
9
Bake at 425 degrees Fahrenheit for 18 to 23 minutes (took 20 minutes for me tonight) or until golden brown.
10
Cool 5 minutes, and eat'em up!

891

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Muffins, 2 cups whole wheat pastry flour, 1 cup Splenda sugar substitute, 1/2 cup nonfat dry milk powder, and more.

Yes, Accidental Orange Raspberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Accidental Orange Raspberry Muffins

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