Raspberry Lemon Muffins

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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


Shapes Cook Magazine/ Summer 1996 Shapes Cook Magazine/ Summer 1996
Number of Servings: 12


    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


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.