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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 cups sugar 1/4 cup canola oil 1 teaspoon minced lemon zest 1 egg 2 lightly beaten egg whites 1 cup Lowfat Blend (1 cup nonfat plain yogurt, 1 cup low-fat or nonfat cottage cheese) 2 1/2 teaspoons vanilla extract 2 teaspoons fresh lemon juice 2 cups all purpose flour 1 tablespoon baking powder 1 pint raspberries 18 paper or foil muffin cups Instructions: Everybody's favorite. A light, lemony muffin filled with berries. 1. Preheat the oven to 350 degrees. 2. In a large bowl, cream the sugar, oil, and zest. Add the egg and egg whites and mix completely. Add the Low-Fat Blend and combine well. Add the vanilla and lemon juice and combine. 3. Slowly add the flour and the baking powder, stirring until completely blended. 4. When the batter is smooth, add the raspberries and gently mix until the berries are somewhat blended; do not overmix and break up the berries. 5. Place the paper cups in a muffin tin. Fill the cups three-quarters full with the batter. Place in the oven and bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Note: Blueberries make an equally terrific muffin. Notes: Celebrity recipe |
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