Raspberry Mini Muffins (apx 50 cals per muffin)

I found this recipe at About.com. The reviews were mixed, so I tweaked the recipe a bit. I really like these and they were low in calories,fat and sodium. However, as a side note, they aren't very sweet but I thought they were very yummy!

Ingredients:

2 cups flour
3 tablespoon sugar ( plus I added a little more on top of each muffin before baking)
1 tablespoon baking powder
Dash of salt
1 large egg, beaten
3 tablespoons melted butter
11/4 cups of milk (you may want more)
1 cup of fresh or frozen raspberries

Preparation:

Preheat oven to 375 degrees F.

Mix the dry ingredients together. Mix the egg, butter and milk together and fold into the dry ingredients. Gently fold the raspberries into the other ingredients.

Grease the muffin tins and fill 3/4 full with the batter. Bake for 30 minutes or until done.

I made these with my kindergartens at school. I happened to have some lemon extract on hand so I threw some of that in as well, but I thought,that perhaps some lemon zest would go quite nicely in this recipe as well. Sugar could also be substituted with sweetener as well. The batter is really thick and sticky (which I found quite odd) but all in all, I really like them and so did the kids! Made about 30 mini muffins.

I entered the recipe into MFP and it came up with

51 calories, 9 carbs, 1 fat, 1 fiber and 29 sodium.