Lemon-Raspberry Muffins

By Hklbrries

Ingredients

• 2 cups flour
• 2/3 cup sugar
• 3 tsp baking powder
• 1 cup nonfat milk
• 1/3 cup canola oil
• 1 tsp lemon extract
• 1 egg
• 2 egg whites
• 1 1/2 cups fresh or frozen raspberries (if frozen, no syrup)

Preparation

Step 1

Combine flour, sugar and baking powder in large bowl and mix well. Combine milk, oil, lemon extract, egg and egg whites in separate bowl, blending well. Add to dry ingredients, stirring just until ingredients are moistened. Carefully fold in raspberries. Line muffin cups with paper liners and fill 3/4 full with batter. Bake at 425 F until golden brown, 18 to 23 minutes. Cool 5 minutes. Remove from pan.