Ingredients

2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nonfat lemon yogurt
1/4 cup applesauce
1 egg white
1 teaspoon vanilla extract
2 cups raspberries
2 teaspoons grated lemon zest

Preheat oven to 400 degrees F.

In a medium bowl mix the dry ingredients together. In a separate bowl combine the wet ingredients, except the raspberries and lemon zest, and pour into the dry ingredients. Stir until just mixed.

Gently fold in the raspberries and the zest. Pour the batter into 12 greased or paper-lined muffin tins and bake 22 to 28 minutes.