Lemon Poppyseed Raspberry Muffins
If I could describe what summer tastes like in a muffin this would be the recipe I use. I know that may not make sense to everyone, but it makes sense to me, so here we are. I absolutely love lemon flavoured things. Something about it just brings my mind so much happiness and summer feels. So - today I decided to embrace those feelings into a protein packed healthier twist on a classic muffin we all know and love.
Lemon Poppyseed Raspberry Muffins
Yield: 12 muffins
Time: 30 minutes
Ingredients
1 cup egg whites
1 egg
Juice and zest of one lemon
1/2 tsp almond extract (or 1 tsp vanilla extract)
2/3 cup greek yogurt
1 3/4 cup all purpose flour (or any flour of choice)
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup raspberry jam (or any jam)
Optional (but kind of the whole point): 2 tbsp poppy seeds
Optional for a sweeter muffin: 1/2 cup honey
Instructions
Preheat oven to 400F.
Add egg whites, egg, yogurt, almond extract, juice and zest of lemon (and honey if using) to a large bowl and stir to combine.
Add flour, baking powder, baking soda, poppy seeds and salt to the mix and stir to combine.
Mix in 3 tbsp of jam to the batter and keep the rest for the next steps.
Line a muffin tin with muffin moulds or spray with non-stick baking spray of choice.
Add a heaping tbsp of batter to the base of each muffin mould.
Add a smaller tbsp of jam to each muffin.
Top the jam with the remaining batter across the 12 muffins.
Optional: Sprinkle a dash of brown sugar (or any sugar) on top of each muffin.
Bake in preheated oven for 13 minutes.
Enjoy!
Nutrition
Per 1 of 12 muffins without additional honey
Calories: 115 Fat: 3g Carbohydrates: 16g Protein: 6g Sugar: 7g Fiber: 1g