Raspberry Lemon Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Raspberry Lemon Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
½ cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2 egg whites
½ teaspoon lemon extract (optional)
1½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries
2 tablespoons white sugar for decoration
Directions
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.