Raspberry Lemonade Stevia Muffins Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
• Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Steps:

• Preheat oven to 375 degrees F. Combine flour, Wholesome Organic Stevia, baking powder, baking soda and salt.
• In separate bowl, whisk together eggs, milk, butter, applesauce, lemon juice, lemon zest and vanilla; pour over flour mixture. Sprinkle with raspberries. Stir just until dry ingredients are moistened.
• Spoon into 12 greased or paper-lined muffin cups. Bake for about 20 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes. Transfer directly to rack; let cool completely.