It’s time to grease your muffin pans and preheat the oven! It’s time to bake a batch of Katie’s Lemon Raspberry Swirl Muffins! The original recipe called for blueberry preserves but Katie couldn’t get ahold of any so she improvised and used raspberry preserves, and that complemented the lemon flavor perfectly! On her blog One Little Corner of the World, Katie mentions that the whole wheat flour she used also gave the muffins a hint of nuttiness.

What really caught my attention about Katie’s recipe was that the batter only contains 2 1/2 tablespoons of butter! Making a moist low-fat muffin isn’t always easy, but Katie effortlessly baked up these wonderfully moist muffins. She says it’s the half cup of raspberry preserves that makes them so.

This is a great tip to remember! Think of all the many moist desserts you can create now that you know her secret! But let Katie’s Lemon Raspberry Swirl Muffins be the first sweet snacks you bake. Enjoy these around breakfast time and have a second one for dessert…and then another as a snack. We won’t tell! :)