Raspberry-Lemon Muffins
100% Whole Gain, Sugar Free
Non-stick spray for pan
2 cups whole grain flour
1½ teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
¼ cup non-fat dry milk powder
2 Large eggs
1 cup evaporated milk
2/3 cup canola or corn oil
1½ cups Splenda
2 Tablespoons Molasses
2 teaspoons grated lemon zest
2 Tablespoons lemon juice
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup frozen raspberries (let raspberries thaw a little)
Preheat oven to 375 degrees.
Spray muffin pan with cooking spray.
Stir together flour, baking power, cinnamon, salt, and dry milk. Set
aside.
In large bowl, whisk together eggs and evaporated milk until blended.
Add oil, Splenda, molasses, lemon zest, lemon juice, vanilla extract,
and almond extract; whisk until just blended.
Add reserved dry ingredients and stir until just moistened. Do not overmix.
Fold in berries.
Spoon battter into prepared muffin cups, filling each to within ¼ inch
of rim.
Bake until toothpick inserted into center of muffin comes out clean,
about 25 to 30 minutes.
Transfer muffin pan to wire rack, let muffins cool in pan 15 minutes,
then turn muffins out onto rack.
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