Butter-Free Raspberry Muffins

It was a lovely weekend! The sky was blue. The humidity was low. We had another successful piano competition. How blissful! And blissful mornings deserve to be honored with fresh, hot muffins. I had some raspberries that were being ignored so I decided they would be a perfect accompaniment to bacon, eggs, oatmeal, etc.

But here’s the funny thing. As I padded around the kitchen gathering ingredients while my family flitted around getting their own food, I forgot about the melted butter in the microwave. Well that was a bit of a bummer. I do love my butter! But guess what! The muffins were fantastic without it! Really! They were moist and light and everything! And think of the fat that I cut out by accident.

Butter-Free Raspberry Muffins (12)
2 1/2 cups flour (I used half white and half wheat)
1 tbsp baking powder
1/2 tsp salt
1 cup low fat milk
2 eggs, lightly beaten
2 tsp vanilla
1 cup raspberries

1. Combine the dry ingredients.
2. Add the milk, eggs and vanilla and mix until well blended.
3. Gently fold in the raspberries.
4. Scoop the batter into a muffin tin prepared with muffin papers or cooking spray.
5. Bake at 350 for 20- 25 minutes.

My 16 year old found the butter in the microwave. The muffins were in the oven. He held it out and asked me what it was. I said, “Oh! That’s for the muffins.” Oh well. I wish I knew how to figure out the  fat and calorie content of recipes. The best I can do is one ingredient. So I can tell you that I omitted 66 grams of fat by forgetting the butter. That’s possibly 5.5 grams of fat per muffin. Not too shabby.

Incidentally, if you really want to add butter, there was supposed to be 6 tbsp, melted added right before the fruit. You can also add some white chocolate chips.

So now you can try your favorite muffin recipe without butter and see what happens!


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