WW Skinny Raspberry Lemon Loaf or Muffins

Ingredients

1 and 1/2 cup self rising flour ( I use Gold Medal)

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 large egger 2 large egg whites

Dash of lemon extract

3/4 cup frozen raspberries

1/2 cup water (start with 1/2 cup and add an additional 1/4 cup if needed)

1/2 Tbsp fresh lemon juice (1 lemon)

2 Tbsp zero point brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener)

3 Tbsp zero point white granulated sugar substitute ( I use Lakanto Monkfuit Classic Sweetener)

2 Tbsp Land o’ Lakes made with canola oil light butter melted or 3 Tbsp of unsweetened applesauce in place of the light butter.

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Directions

Preheat oven to 350 degrees and SPRAY LOAF PAN (9×5 or 8×4) with non stick cooking spray.
In a medium bowl add egg, water, lemon juice, lemon extract, and brown sugar. Stir well.
In a separate bowl combine, self rising flour, baking powder, soda, salt, and sugar substitute
Add dry ingredients into the wet slowly as you stir.
Before the two are incorporated add in frozen raspberries and melted butter. Stir just until barely combined.
DO NOT OVER MIX.The number one tip is to not over mix.
Pour into pan and bake for 30-45 minutes or until an inserted knife or toothpick comes out clean. If making them into muffins decrease the cooking time to 14-16 minutes.
Servings: 12 regular size muffins or 12 slices