Berries are finally in season! I picked up a few pints of raspberries and am loving them sprinkled on my cereal, in my salad, and on my frozen yogurt, but I've also been baking with them. I tried a new muffin recipe for my Sunday brunch. It sounded so light and summery, but I thought I could make it even healthier with a few substitutions. I swapped out all-purpose flour for whole-wheat flour to up the fiber content and replaced buttermilk with Greek yogurt. Not only were these muffins a cinch to whip up, they were a hit, too! I'll definitely be adding this to my recipe book.
Keep reading to check out the recipe and learn the nutritional stats on these muffins.
Adapted from Eating Well recipe Ingredients 1 lemon Directions Makes a dozen muffins.
Low Sugar High Protein Lemon Raspberry Muffins
1/2 cup sugar
1 cup Chobani plain yogurt
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
2 cups white whole-wheat flour or whole-wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries
Adapted from Eating Well recipe
Makes a dozen muffins.
Each muffin contains 3.2 grams of fiber and almost five grams of protein! Fairly substantial for a little muffin.