Nonfat Lemon Raspberry Muffins

A pre-NCC hit that I made for Lauren's Symposium. These were included in the welcome bag for Meredith & Company (along with the Toonce Activity Books).

Photo Credit: The Frozen Fix

INGREDIENTS

• 2 cups flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup nonfat lemon yogurt
• 1/4 cup applesauce
• 1 egg white
• 1 teaspoon vanilla extract
• 2 cups raspberries
• 2 teaspoons grated lemon zest

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. In a medium bowl, mix the dry ingredients together. 
3. In a separate bowl, combine the wet ingredients --- except the raspberries and lemon zest --- and pour into the dry ingredients. Stir until just mixed. 
4. GENTLY fold in the raspberries and the zest. (Over-stirring may cause them to bleed and turn blue.)
5. Pour the batter into 12 greased or paper-lined muffin tins and bake 22 to 28 minutes.

Source: I can't track down the original recipe...I had to dig this out of my inbox.