Spring Forward With Lemon Berry Muffins!

Make no mistake. This is the worst day of the year. I, 2bit Joy treasure my sleep so much that all year long I look forward to the daylight savings time Fall Back Day (yes, it gets capitalization like  a real holiday!). As much as I look forward to the grand Fall Back day, I loath spring-forward. I love spring, I hate spring-foward.

But, it's all good in the hood, and this is by far the best spring forward ever. I have actually looked forward to it, but for other reasons. To kick start the celebration of.... 2Bit Joy's spring break, warmer weather, 2Bit Joy's birthday, having later sunsets, flowers blooming, birds singing, bees buzzing, all sorts of twiterpation, and Michael being here, let's make some perfectly springy muffins!

These muffins are a nice lemon and raspberry / blackberry combo, and they couldn't BE more spring. I used frozen berries, and I think any frozen or fresh berry would be great with these, especially blueberries.

They have lemons, they have berries, but the most spring-like feature is that they are pretty lowfat / low calorie! For a muffin anyways.. So, you can eat these and still fit into your summer swimsuit! 

Recipe adapted from allrecipes.com.

Ingredients:

• 1/2 cup plain yogurt (non-fat, please)
• 3 tablespoons vegetable oil
• 1-2 tablespoon fresh lemon juice (depending on how lemony you want it!)
• 2 egg whites
• 1/2 teaspoon lemon extract (optional)
• 1 1/2 cups all-purpose flour (use half wheat flour for a heartier muffin)
• 3/4 cup white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon grated lemon zest
• 1 cup frozen raspberries / blackberries / blueberries

Directions 

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. 2Bit prepared the batter the night before and make them in the morning so they would be eaten warm.

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. 

 

Here’s to a wonderful spring season,