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2 cups All-Purpose Flour
1 cup Splenda
3 tsp. Baking Powder
dash of salt
2 Eggs
1 cup fat free half and half
1/2 cup Vegetable Oil
3 tsp. Lemon Extract
1 cup fresh or frozen raspberries
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These muffins have raspberries which are a great way to boost your anti-oxidant intake! They are tasty too for a meal on the go!
Preparation Time 10 min | Cooking Time 20 min | 16 servings
Ingredients
2 cups All-Purpose Flour
1 cup Splenda
3 tsp. Baking Powder
dash of salt
2 Eggs
1 cup fat free half and half
1/2 cup Vegetable Oil
3 tsp. Lemon Extract
1 cup fresh or frozen raspberries
Steps
- Preheat oven to 400 degrees.
- In a large bowl combine flour, splenda, baking powder, and salt.
- In a medium sized bowl combine eggs, half-and-half, oil, and lemon extract.
- Stir in with dry mixture until blended.
- Fold in raspberries.
- Add paper liners into muffin cups, and fill cups 2/3 full with a spoon.
- Bake for 20 minutes or until toothpick comes out clean.
- Serve and enjoy!
Calories: 258 Cal
Protein: 2.0g
Carbohydrates: 26.0g
Fat: 15.0g
Protein: 2.0g
Carbohydrates: 26.0g
Fat: 15.0g
Other Dietary Information
0.8g fiber
27g cholesterol
0.8g fiber
27g cholesterol
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