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Preheat the oven to 350*F. In a large bowl, cream the sugar, oil, and lemon zest. Add the egg and egg whites and mix completely. Add the yogurt and cottage cheese and combine well. Add the vanilla and lemon juice and combine. Slowly add the flour and the baking powder, stirring until completely blended. When the batter is smooth, add the raspberries and gently mix until the berries are somewhat blended; do not overmix or break up the berries. Place paper liners in 18 muffin tins. Fill the cups three-quarters full with the batter. Bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
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