Lost Lake Lodge Raspberry Muffins

We are thankful and feel very blessed to have a bumper crop of raspberries this year.  One of the recipes that we enjoy using our berries in comes from a good old church cookbook.  (Often where you can find the best kept secret recipes.)  I am giving you this one in the low calorie version and in parenthesis I am adding the original version.  The lower cal muffins turned out really good but I have to admit that the extra oil, butter, and sugar in the original recipe really do create a taste sensation.  You will have to decide for your self which you like the best.

1c. milk
1/2 c. applesauce (1/2 c. oil in original recipe)
1/4 c. - 1/2 c. water to create muffin batter consistency.  (Omit for original recipe)
2 eggs
3 c. flour
2 tsp. vanilla
1/2 c. sugar (use 1 c. sugar for the original recipe)
4 tsp. baking powder
1 tsp. salt
2 c. fresh raspberries

In a bowl, combine milk, applesauce, water, beaten eggs and vanilla.  Add flour, 1/2 c. sugar, baking powder and salt.  Stir muffin batter until flour is well moistened.  Fold in the raspberries.  Fill greased muffin pan 2/3 full.  Bake at 400 degrees for 15-18 minutes.  (For the fuller calorie version...When you remove muffins from oven, dip tops in butter and then into sugar to coat.)

You will get about 1 1/2 dozen muffins from this recipe.  If you are a calorie counter you will be happy to know that one muffin weighs in at 114 calories.  They are a real treat!  Pictured below are the lower calorie version.  I am not sure why but they all have funny little lumps on them.

These are the full calorie version.