1/2 cup vanilla yogurt
3 tbsp Flax or canola oil
1 1/2 scoop vanilla protein powder
1 tbsp fresh lemon juice
2 egg whites
1 1/2 cups whole grain flour or oat flour
1/2 cup honey
1/4 tsp salt
2 1/2 tsp baking powder
1 tsp lemon pulp
1/2 cup raspberry pulp
1/2 cup raspberries
1 tsp vanilla extract
1/4 c. raspberry juice
Preheat oven to 400 degrees F. Mixture 1: combine yogurt, oil, lemon juice, and egg whties. Blend thoroughly. Mixture 2: combine flour, honey, baking powder, lemon pulp, stir in raspberry juice. Fold in Raspberries. Add mixture one and two stir until moistened. Grease muffin pan with non stick spray and bake for 20 minutes.
