Lemon-Raspberry Muffins
Not very sweet, half whole grain, oil instead of butter, another healthy-ish muffin. I'll prolly wrap up and freeze a couple of these to take to BeanTown.
Lemon-Raspberry Muffins, recipe courtesy of Eating Well
posted by Amy @ 4/13/2010 12:47:00 PM
3 Comments:
Amy, did you see the raspberry corn muffin in Food TV magazine? It calls for grapeseed oil (which I would skip, because I never have that) and whipped egg whites to make the muffin light. I want to make them, but I don't think Todd & Emma would eat them. They look good, though.
All this lemon goodness. The poundcake looks like a dream. All the best in Boston!
I haven't seen those, Anna. Adding cornmeal for texture seems to be a trend, but I generally only care for it in cornbread. I do love cornbread.
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