Raspberry Lemon Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Non Stick Cooking spray1 1/2 cups oat flakes, uncooked1 cup flour1/4 teaspoon salt1 tablespoon baking powder1/2 cup sugar1 cup buttermilk1 egg, slightly beaten2 tablespoons canola oil1 teaspoon vanilla extract1 teaspoon lemon peel, grated1 cup raspberries, fresh or frozen1 tablespoon sugar
Preheat oven to 400 degrees.
Line muffin pan with muffin cups or coat bottoms of pan with non stick cooking spray. In a large bowl combine next 5 ingredients. In another bowl beat buttermilk, egg, oil, vanilla and lemon peel. Make a well in the dry ingredients and add liquid mixture. Mix until just moistened. Fold in raspberries. Fill muffin cups about 3/4 full. Sprinkle a bit of sugar over the top of each muffin. Back 20-25 minutes until golden brown. Let stand for 5 minutes. Remove from pan and serve warm.
Number of Servings: 12
Recipe submitted by SparkPeople user SUSANHPAGE.
Line muffin pan with muffin cups or coat bottoms of pan with non stick cooking spray. In a large bowl combine next 5 ingredients. In another bowl beat buttermilk, egg, oil, vanilla and lemon peel. Make a well in the dry ingredients and add liquid mixture. Mix until just moistened. Fold in raspberries. Fill muffin cups about 3/4 full. Sprinkle a bit of sugar over the top of each muffin. Back 20-25 minutes until golden brown. Let stand for 5 minutes. Remove from pan and serve warm.
Number of Servings: 12
Recipe submitted by SparkPeople user SUSANHPAGE.
Nutritional Info Amount Per Serving
- Calories: 149.6
- Total Fat: 3.7 g
- Cholesterol: 16.4 mg
- Sodium: 115.8 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 3.1 g
- Protein: 3.6 g
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