Low fat Raspberry Muffins

Let’s go the Low fat way..!!

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Yet another muffin that was custom made for a diet conscious couple. This is not a gluten free one, but uses only oil n egg whites in place of butter n whole eggs reducing the fat content to a large extent. Also the usage of Raspberry flavored yogurt gives the Muffin a fruity natural flavor.

I have not used Raspberries in the recipe as fresh ones r not readily available. You could always add up to 1/3 cup of fresh Raspberries to the batter n up the flavour. Try any variation with this batter using Ur favourite berries( Blueberries do equally taste good) n lemme know what u think.

So let’s get baking..👇

Low fat Raspberry Muffins recipe

Ingredients:
( 1 cup – 240ml.,1 tbsp – 15 ml.,1 tsp.- 5 ml.)

  • All purpose flour – 1 2/3 cup
  • Raspberry flavored yogurt – 2/3 cup
  • Super fine sugar – 1/2 cup
  • Warm water – 1/4 cup
  • Egg white – 3 eggs
  • Oil – 3 tbsp.
  • Allspice – 1 tsp.( Ginger + Cinnamon+Nutmeg pwdrs.)
  • Baking soda – 1 tsp.
  • Raspberry/Vanilla essence – 1 tsp.
  • Salt – 1/4 tsp.

Recipe steps

  1. Sift the flour, soda, 1/2tsp.allspice n salt in a large mixing bowl.
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  3. To this add 6tbsp.of the sugar, mix n keep aside.
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  5. Mix the leftover sugar with the remaining 1/2tsp. allspice.
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  7. In a smaller bowl take egg whites n whisk still slightly frothy.
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  9. To this add oil, yogurt, Raspberry extract n whisk till well combined.
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  11. Now add this wet mix into the dry batter n slowly fold with light hands.
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  13. At this point mix in the warm water n finish the folding process. The batter would be slightly lumpy, which is completely fine.
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  15. Now line a Muffin mould n fill the liners 2/3th with the batter.
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  17. Sprinkle the Sugar-allspice mix over the muffins.
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  19. Bakein a pre-heated oven at 180C for 25-30 mins./till golden, risen n firm to touch. Serve warm. If not using within a couple of days, store refrigerated.
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