Healthy Raspberry Lemon Mini Muffins

Directions

1. 1
   Preheat the oven to 350F. Line 36 mini muffin cups with paper liners, and lightly coat them with nonstick cooking spray.
2. 2
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. 3
   Whisk in the lemon zest. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and vanilla stevia.
4. 4
   Add in the Greek yogurt, stirring until no large lumps remain. Stir in the lemon juice and 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the diced raspberries.
5. 5
   Evenly divide the batter between the prepared muffin cups.
6. 6
   Bake at 350F for 13-16 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.