Lemon Raspberry Muffins

* 2 cups unbleached flour
* 1 Tsp. baking soda
* 1 Tsp. baking powder
* ½ Tsp. salt
* 2 ½ Tsp. grated lemon peel
* 2/3 cup sugar
* ¼ cup 2% buttermilk
* ¼ cup applesauce
* 2 egg whites
* 8 ounces fat free lemon yogurt
* 1 Tsp. vanilla extract
* 1 Tsp. lemon extract
* 2 cartons (half pint) fresh raspberries, (about 2 cups)

Combine all the first six ingredients in one bowl. Combine the next six ingredients in another smaller bowl. Add the wet stuff to the dry stuff along with the raspberries. Mix until barely combined. It is preferable to have some lumps in the batter. Fill muffin tins that have been sprayed with cooking spray or lined with paper baking cups. The cups should be very full of batter. I was able to make 14 muffins with this recipe. Bake the muffins at 400 degrees for 20 minutes.

NOTES:

The fruit makes these muffins quite moist so if you want to keep them more than a day or so, put them in the refridgerator or freezer to keep them from getting moldy.

WW Points	2.5
Serving Size	1 muffin
Servings	14