Raspberry Lemon Muffins

1. 1

   Preheat oven to 400 degrees F. Lightly coat a muffin pan with nonstick spray.

2. 2

   In a large bowl, mix together both flours, sugar, baking powder, lemon zest, and salt.

3. 3

   Make a well in the center of the flour mixture.

4. 4

   In a small bowl, whisk together the buttermilk, applesauce, egg whites, and lemon extract.

5. 5

   Scrape into the well in the flour mixture.

6. 6

   Stir just until the batter is moistened.

7. 7

   Fold in the raspberries.

8. 8

   Divide the batter among the prepared muffin cups.

9. 9

   Bake for 15 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

10. 10

    Cool in the pan on a rack for 5 minutes, then turn out the muffins onto the rack to finish cooling.

11. 11

    If you don't have buttermilk, just add a teaspoon or so of lemon juice to a cup of milk and let it sit for 5 minutes.

12. 12

    You can also use lemon juice instead of lemon extract.

13. 13

    If you have ground flaxseed, toss in a couple of tablespoons for some extra fiber and omega-3.

No additional tips available.