Source: dLife

Muffins with the perfect pair of raspberries and lemons.

Servings

2 cup white whole wheat flour
0.33 cup SPLENDA® Sugar Blend for Baking
1 tbsp low sodium baking powder
1 cup whole milk
0.33 cup canola oil
1 tsp lemon extract
1 eggs
2 egg whites
1.5 cup fresh raspberries
1 tsp grated lemon rind
1 cooking spray

1 Preheat the oven to 425°F.
2 Line muffin pan with papers or coat with nonstick cooking spray.
3 In large bowl, mix the flour, sugar, and baking powder. Combine well.
4 In a small bowl, mix the milk, oil, lemon extract, egg, and egg whites. Add to dry ingredients, stirring just until the ingredients are moistened.
5 Carefully fold in raspberries and lemon rind, and fill prepared tins 3/4 full with batter.
6 Bake for 15 to 20 minutes, or until golden brown. Let cool for 5 minutes. Remove from pan.