Monday, 5 November 2012

Healthy Lemon and Raspberry Muffins

Luscious lemon raspberry muffins

I have great news...not all muffins and cakes have to be bad for you....*GASP* Even if you are watching your weight you should be allowed to divulge yourself into a treat or two right?..
I have a serious love for muffins my favourite being my healthy low cal triple choc

Triple Chocolate Chunk Muffin Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins
1 3/4 c oats
 3 egg whites
 3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/4 tsp. salt
1 cup hot water
1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)
Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!Cool muffins before removing from pan. ENJOY!!! Servings: 12 Big Muffins or 24 Smaller MuffinsCalories: 116 Calories Per Muffin or 58 Calories Per Muffin 
The secret to the sparkling flavour of these delicately crumbed lemon raspberry muffins is the strips of lemon zest finely ground into the sugar. And they taste fantastic warm straight out of the oven.

A great treat for after a long day at work or morning boost...or even a post work out energizer, these really are worth trying...
Here's how you can make them yourself...


1 lemon
1/2 cup  sugar
1 cup  non fat buttermilk (you can make buttermilk by mixing 1 cup milk (non fat) with 2 tablespoons of lemon juice or vinegar)
1/3 cup Canola oil or vegetable if you cant find any
1 large egg
1 teaspoon vanilla extract
1 cup  white whole-wheat flour, or whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries

  • Preheat oven to 205 degrees C or gas mark 6. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
  • Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. 
  • Add buttermilk, oil, egg and vanilla and pulse until blended.
  • Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. 
  • Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. 
  • Divide the batter among the muffin cups.
  • Bake the muffins until the edges and tops are golden, 20 to 25 minutes. 
  • Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm
Calories 185, Total Fat 7 g, Saturated Fat 1 g, Mono-unsaturated Fat 4 g, Cholesterol 18 mg, Sodium 245 mg, Carbohydrate 27 g, Fibre 2 g, Protein 4 g, Potassium 42 mg. Exchanges: Starch 1,Other Carbohydrate 1,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
And there you have it...fabulous low fat muffins, dig in :)

No comments:

Post a Comment