Lemon Raspberry Muffins

4.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Lemon Raspberry Muffins calories by ingredient

Number of Servings: 16


    2 cups All-Purpose Flour

    1 cup Splenda for Baking

    3 tsp. Baking Powder

    1/2 tsp. Salt

    2 Eggs

    1 cup Half and Half, fat free

    1/2 cup Vegetable Oil

    3 tsp. Lemon Extract

    1 cup fresh or frozen Raspberries, unsweetened

    Lemon 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.

TAGS:  Desserts |

Member Ratings For This Recipe

  • no profile photo

    Amazing tasting muffins with great texture. New favourite. - 3/16/13

  • no profile photo

    Great taste, easy to make, Delish! - 12/28/11

  • no profile photo

    Very Good
    I used 1/2 whole wheat flour & 1/2 all purpose; also 1/2cup of brown sugar rather than splenda. Nice & tangy...just what I like! - 3/8/10

  • no profile photo

    Very Good
    Delicious! What a great combination of flavors. Fairly easy to make. - 6/11/08