Lemon-Blueberry-Rasperry-Lemon Bread/Muffins ~ Holly in FL

Lemon-Blueberry Bread!! The recipe calls for raspberries, but I only had frozen blueberries. I used one whole egg…freshly, ground soft wheat…1/2 cup sucanat.

Here’s the recipe…it’s really for muffins, but I doubled the recipe and made loaves. I put my oven at 350 and watch it closely after 30 minutes of baking time. I pull it out when a toothpick comes out clean. My kids love this for breakfast.

*Raspberry Lemon Muffins*

INGREDIENTS:
1/2 cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2 egg whites
1/2 teaspoon lemon extract
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries
2 tablespoons white sugar for
decoration (optional)

DIRECTIONS:
1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
2. 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.
3. 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.

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