Refreshing Raspberry Lemon Muffins with Allulose

Raspberry Lemon Muffins with Allulose capture the essence of a sunny, spring morning. The tangy zest of lemon intertwined with the sweet, sharp burst of fresh raspberries creates a symphony of flavors that dance delightfully on the palate. The use of allulose as a sweetener adds a guilt-free sweetness, enhancing the natural flavors without overpowering them. These muffins boast a moist, fluffy texture with bright, inviting colors that make them a feast for the eyes as well as the taste buds.

Ingredients

Serving Size

• Makes 12 Muffins

From Your Pantry

• 2 cups All-purpose flour
• 1 tablespoon Baking powder
• 1/2 teaspoon Salt
• 3/4 cup Allulose
• 1/3 cup Vegetable oil
• 1 Large egg
• 1 tablespoon Lemon zest

Additional Grocery Items Needed

• 1 cup Fresh raspberries
• 1/2 cup Unsweetened almond milk
• 1 Lemon (for juice)
• Cooking spray (for muffin tin)

Preparation

1. Preheat Oven and Prepare Pan: Preheat your oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin with cooking spray or line with muffin papers.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together allulose, vegetable oil, egg, lemon zest, and freshly squeezed lemon juice.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to ensure the muffins stay fluffy.
5. Add Raspberries: Gently fold in the fresh raspberries, distributing them evenly throughout the batter.
6. Fill Muffin Cups: Distribute the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake: Place in the oven and bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Avoid Overmixing: To keep your muffins light and airy, mix the batter until just combined. Overmixing can make the muffins dense.
• Fresh Ingredients: Use fresh raspberries and lemon for the best flavor. Frozen raspberries can be too moist and may alter the texture of your muffins.

Serving Suggestions

Serve these delightful muffins warm with a light dusting of powdered allulose and a drizzle of lemon glaze for an extra zing. They pair wonderfully with a cup of herbal tea or a cold glass of almond milk. Perfect for a leisurely brunch or as a sweet, satisfying snack.

Nutrition Facts per Serving

• Calories: 180
• Fat: 9g
• Carbohydrates: 23g (includes 4g of Allulose)
• Protein: 3g
• Fiber: 1g
• Sodium: 150mg

Enjoy baking these delightful Raspberry Lemon Muffins with Allulose! Share your creations and experiences, and feel free to experiment by adding different berries or citrus zest to personalize the recipe to your taste.

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