Email to Chrispy      

Recipe Categories: Chrispy's HOME PAGEAbout-My-Site Another-places-to-go APPETIZERS Beef BEVERAGES BREAD BREAKFAST Cakes CAKESandPIES Carb-s CASSEROLES Chili Chinese ChristmasHoliday Condimnets COOKIES CookingTips CROCKPOT Custards DESSERTS Dips Drinks EGGS FISHandSEAFOOD FreeFoods FRUIT HelpforNewbies Helpful-Hints Improtant-info-for-Program MEATS Muffins OatmealRecipes PASTA PIZZA Pork POULTRY Rabbit RICE SALADandDRESSING Salads Salsas SAUCES Smoothies SNACKS SOUPSandSTEWS Spices Squash Stuffing Substitution-s ThanksgivingRecipes Turkey VEGETABLES

Raspberry Lemon Muffins




Source of Recipe


from McCormick web site Has Been Altered By Chirspy for OP


List of Ingredients




Ingredients:
2 cups Rice Flour
1/2 cup Splenda
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 egg Whites
1/2 cup Apple Sauce unsweetned
1/3 cup lemon juice
1 teaspoon Vanilla Extract
1 teaspoon Lemon Extract
1 cup fresh raspberries
2 tablespoons Splenda
1/2 teaspoon Ground Cinnamon


Recipe



Directions:
1. Preheat oven to 400°F. Grease or line 12 muffin cups with paper liners. Set aside.
2. Sift together flour, 1/2 cup sugar, baking powder, baking soda, in large bowl. Combine eggs, Apple sauce, lemon juice and extracts in small bowl; mix well. Gently toss raspberries in flour mixture. Add egg mixture to flour mixture and stir just until dry ingredients are moistened.
3. Spoon into prepared muffin cups. Combine 2 tablespoons Splenda and cinnamon in small bowl; mix well. Sprinkle each muffin top with cinnamon splenda mixture. Bake 20-25 minutes or until toothpick inserted in center of muffin comes out clean. Remove from pan immediately.