Raspberry Corn Muffins with Lemon Glaze

To me, Sunday afternoons mean making a batch of muffins to have as grab and go snacks for the week. I can feel confident that the snack is filling and nutritious thanks to the Greek Yogurt, Whole Grain flour and fresh Raspberries. The muffins get an extra boost of moistness from the apple sauce and the Lemon Glaze gives it the perfect balance of tart and sweet.

Makes 12 Muffins

• 2 extra large eggs

• 1 cup non-fat Greek Yogurt

• 6 tbsp unsweetened apple sauce

• 2 tbsp canola oil

• 1 cup cornmeal

• 1 cup whole grain flour such as whole wheat, einkorn or spelt

• 1/3 cup honey powder or cane sugar

• 2 tsp baking powder

• 1/2 tsp salt

• 6 oz fresh raspberries (1 standard size container)

Glaze

• 1/2 cup powdered sugar

• 2-3 tsp lemon juice

1. Preheat oven to 350 degrees. Line a muffin pan with liners and spray lightly with canola oil spray or non stick spray

2. In a large bowl whisk eggs and add yogurt, apple sauce and canola oil and whisk until well combined

3. In a medium bowl add corn meal, flour, honey powder or sugar, baking powder and salt and mix until all combined.

4. Add dry ingredients into wet ingredients and with a wooden spoon mix together until there are no more lumps. Gently fold in the raspberries. It is okay if they break up a bit!

5. Scoop into muffin tins. I like to use an ice cream scooper to help ensure that all the muffins are even.

6. Bake for 28-32 minutes until muffins are golden brown and a cake tester comes out clean

7. Let sit in pan and once cool enough to handle remove muffins and place on a wire rack to cool completely

8. Meanwhile to make the glaze whisk the powdered sugar with the lemon juice, adding a little bit of the juice at a time. Mix until the glaze is slightly runny and drips slowly off of the back of a spoon. If it is too runny, add more sugar, too dry, add more lemon juice. You really can't mess it up! You could leave off the glaze to make these even healthier, it doesn't need it, but just gives it an extra pop!

9. Drizzle the glaze very lightly over the muffins. Store in the refrigerator for up to 4 days or freeze for 2 months.