Recipe Raspberry Lemon Muffins (Brunch)

Required Ingredients:

• 1/2 cup plain yogurt
• 3 tablespoons vegetable oil
• 1 tablespoon lemon juice
• 2 egg whites
• 1/2 teaspoon lemon extract (optional)
• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon grated lemon zest
• 1 cup frozen raspberries
• 2 tablespoons white sugar for decoration (optional)

Preparing/Cooking:

• Preheat the oven to 400 degrees F (200 degrees C).
• Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract.
• In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest.
• Add the wet ingredients to the dry, and mix until just blended.
• Gently stir in the frozen raspberries.
• Spoon batter evenly into the prepared muffin cups.
• Sprinkle remaining sugar over the tops for decoration, if desired.
• Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched.
• Cool muffins in the tin on a wire rack.

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