Raspberry Lemon Muffins

Raspberry Lemon Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 149.7
  • Total Fat: 3.8 g
  • Cholesterol: 27.0 mg
  • Sodium: 162.0 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.8 g

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

"This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!" "This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!"
Number of Servings: 12

Ingredients

    0.5 cup (8 fl oz) Yogurt, plain, whole milk
    3 tbsp Butter, salted
    15 mL Lemon Juice
    1 extra large Egg, fresh, whole, raw
    1.5 cup Flour, white
    0.75 cup Granulated Sugar
    2 tsp Baking Powder
    0.25 tsp Salt
    1 cup *Great Value Red Raspberries Frozen

Directions

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.

In a large bowl, mix together the yogurt, butter, lemon juice, eggs, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.

Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user MIMIMUNSTER.

TAGS:  Desserts |

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