Source: dLife

Muffins with the perfect pair of raspberries and lemons.

Servings

2.0
2 cup  white whole wheat flour 0.3333
0.3333 cup  SPLENDA® Sugar Blend for Baking 1.0
1 tbsp  low sodium baking powder 1.0
1 cup  whole milk 0.3333
0.3333 cup  canola oil 1.0
1 tsp  lemon extract 1.0
1 each  eggs 2.0
2 each  egg whites 1.5
1 1/2 cup  fresh raspberries 1.0
1 tsp  grated lemon rind 1.0
1 each  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.