Preheat the oven to 200 degrees C. Grease muffin tin, or line with patty cups.
In a large bowl, combine the yoghurt, oil, lemon juice, egg whites and, if using, lemon extract.
In a separate bowl, mix the flour, caster sugar, baking powder, salt and lemon zest.
Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin tin. Sprinkle demerara sugar over the tops for decoration, if desired.
Bake for 15 to 17 minutes or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
Used different ingredients.
These muffins are pretty tasty and guiltless. If you have raspberry or lemon yoghurt on hand I strongly suggest you use it! I didn't have any yoghurt to use so I replaced it with sour cream and had to add a bit of milk because it was a tad too thick. I used 1 whole egg in place of the 2 egg whites. I filled my muffin tins half full and topped each one off with a sugar crumb topping that follows: Mix 1 cup sugar, 2/3 cup flour, 2 tsp cinnamon and enough softened butter to form a crumbly mixture... about 5 TBLS. Bake as directed. Yummy!! - 29 Sep 2008
Altered ingredient amounts.
Excellent muffins! I used one whole egg instead of the egg whites, and they turned out fine. - 29 Sep 2008
Great recipe. I also substituted the egg white for one whole egg and also used SR flour as i was out of plain and it worked a treat! Very fluffy and delicious. They were all gone in 30mins! - 26 Mar 2012