Lemon-Raspberry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 142.4
  • Total Fat: 6.7 g
  • Cholesterol: 15.8 mg
  • Sodium: 251.2 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.7 g

View full nutritional breakdown of Lemon-Raspberry Muffins calories by ingredient

Number of Servings: 12


    1 Tbsp lemon zest
    1/2 cup splenda
    1 cup skim milk
    1/3 cup canola oil
    1 large egg
    1 tsp vanilla extract
    1 cup whole wheat flour
    1 cup all-purpose flour
    2 tsp baking powder
    1 tsp baking soda
    1/4 tsp salt
    1 1/2 cups fresh or frozen (not thawed) raspberries


Preheat oven to 400F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

Combine the lemon zest and splenda in a food processor; pulse until the zest is very finely chopped into the sugar. Add milk, oil, egg and vanilla and pulse until blended.

Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the milk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.

Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Serving Size: 1 muffin

Number of Servings: 12

Recipe submitted by SparkPeople user SLJGEMINI75.