Raspberry Lemon Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Raspberry Lemon Muffins calories by ingredient
Introduction
Shapes Cook Magazine/ Summer 1996 Shapes Cook Magazine/ Summer 1996Number of Servings: 12
Ingredients
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Non Stick Cooking spray
1 1/2 cups oat flakes, uncooked
1 cup flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 cup sugar
1 cup buttermilk
1 egg, slightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1 teaspoon lemon peel, grated
1 cup raspberries, fresh or frozen
1 tablespoon sugar
Directions
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.