Lemon Raspberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups All-Purpose Flour1 cup Splenda for Baking3 tsp. Baking Powder1/2 tsp. Salt2 Eggs1 cup Half and Half, fat free1/2 cup Vegetable Oil3 tsp. Lemon Extract1 cup fresh or frozen Raspberries, unsweetenedLemon Zest, to taste, if desired
*In a large bowl, combine the flour, splenda, baking powder, and salt. In another bowl, combine the eggs, half-and-half, oil, lemon extract, and lemon zest. Stir into dry mixture until just moistened. Fold in raspberries. (If using frozen raspberries, do not thaw first.)
*Put paper liners into muffin cups. Fill cups 2/3 full.
*Bake at 400 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean.
*Cool completely or serve warm.
Number of Servings: 16
Recipe submitted by SparkPeople user MMWILLIAMS1984.
*Put paper liners into muffin cups. Fill cups 2/3 full.
*Bake at 400 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean.
*Cool completely or serve warm.
Number of Servings: 16
Recipe submitted by SparkPeople user MMWILLIAMS1984.
Nutritional Info Amount Per Serving
- Calories: 259.4
- Total Fat: 15.0 g
- Cholesterol: 27.3 mg
- Sodium: 194.1 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 0.9 g
- Protein: 2.9 g
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