Raspberry Lemon Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
½ cup plain yogurt3 tablespoons vegetable oil1 tablespoon lemon juice2 egg whites½ teaspoon lemon extract (optional)1½ cups all-purpose flour¾ cup white sugar2 teaspoons baking powder¼ teaspoon salt1 teaspoon grated lemon zest1 cup frozen raspberries2 tablespoons white sugar for decoration
1. Preheat the oven to 400°F. Grease a 12 cup muffin tin, or line with paper liners.
2. In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, ¾ cup 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.
3. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
4. Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user KRISTAHUGHES1.
2. In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, ¾ cup 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.
3. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
4. Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user KRISTAHUGHES1.
Nutritional Info Amount Per Serving
- Calories: 149.7
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 143.7 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 0.7 g
- Protein: 2.6 g
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