i’m the first one to admit that i am a picky eater. and i’m ok with that.
until a couple years ago, i refused to eat potatoes or rice. i didn’t like steamed vegetables. i hated when my food touched. seafood was a definite no-no. i ordered subs that consisted of lettuce, cheese, mayo, and sub sauce. the list could go on and on, but you get the point –we’re talking real plain and picky here.
i’m happy to report, that although it’s still a work in progress, i’ve begun trying new foods, and have even grown to love potatoes…(i know, baby steps).
in my attempt to diversify my food portfolio (but, don’t be fooled, i’ll never abandon my love for crackers and cheese), i’ve started to become more comfortable in the kitchen and actually enjoy preparing my own meals.
yesterday i made these lemon raspberry muffins (both delicious and easy to make), which were based off of this recipe i found on pinterest.
1/8 cup butter, room temperature (the original recipe called for 1/4 cup butter, but i substituted half of that with greek yogurt)
1/8 cup plain greek yogurt
1/4 cup unsweetened applesauce
1 cup sugar
1/3 cup milk (skim if possible)
1.5 tablespoon lemon zest
1.5 tablespoon lemon juice
1 teaspoon vanilla
1 cup of flour
1.5 teaspoons baking powder
1/2 teaspoon salt
1.5 cups raspberries (frozen or fresh)
for the crumb topping:
1/4 cup flour
2 tablespoons butter, melted and slightly cooled
2 tablespoons brown sugar
- preheat oven to 350 degrees. line a muffin tin with liners and set aside. combine butter, unsweetened applesauce, greek yogurt and sugar in a large mixing bowl then beat for 1 minute (mixture will look curdled). add eggs then beat to combine. add milk, lemon zest, lemon juice, and vanilla then beat to combine.
- in a separate bowl combine flour, baking powder, and salt. add to wet ingredients in three batches, mixing until just combined before adding the next batch. add raspberries then gently fold into batter.
- fill prepared muffin tin cups 3/4 of the way full with batter.
- in a separate bowl mix crumb topping ingredients together with a fork until crumbly. Sprinkle on top of muffins then bake for 23-25 minutes or until a toothpick inserted into the center comes out clean.
- serve with butter, a cup of fruit, or nothing at all because they are just that good by themselves. enjoy!
don’t forget to follow me on twitter and instagram: @thefitpalette
“people who love to eat are always the best people.” -julia child