Lemon Raspberry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 142.8
  • Total Fat: 4.8 g
  • Cholesterol: 26.8 mg
  • Sodium: 43.5 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.4 g

View full nutritional breakdown of Lemon Raspberry Muffins calories by ingredient


Introduction

Got this from www.100daysofrealfood.coms website. I just lowered the amount of butter and added applesauce. Got this from www.100daysofrealfood.coms website. I just lowered the amount of butter and added applesauce.
Number of Servings: 12

Ingredients

    1 cups whole-wheat flour
    1 teaspoon baking soda
    teaspoon salt
    Zest of 1 lemon, about 1 to 1 teaspons
    stick butter, softened but not melted
    1/4 cup applesauce
    1 egg
    cup pure maple syrup
    cup milk
    1 teaspoon vanilla extract
    1 cup frozen raspberries (no need to defrost)

Directions

Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
In a small bowl, whisk together the flour, baking soda, salt, and lemon zest.
In a large bowl fitted with an electric whisk (or beaters), cream the butter until smooth.
Turn the speed down to low and slowly add in the egg, syrup, milk and vanilla.
With the speed still on low slowly add in the flour, scraping the sides of the bowl if necessary.
Carefully fold in the raspberries with a spatula until well combined.
Use a small ice cream scooper or large spoon to add the batter to the muffin cups. Bake until a toothpick comes cleans when inserted in the center, about 18 to 20 minutes.

Serving Size: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user MICHELLEK78.