Lemon-Raspberry Muffins

Lemon-Raspberry Muffins

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 153.7
  • Total Fat: 5.0 g
  • Cholesterol: 1.0 mg
  • Sodium: 282.3 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.3 g

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

Number of Servings: 12


    1 egg or 1/4 cup fat-free egg product
    3/4 cups Gold Medal® all-purpose flour
    3/4 cups Whole Wheat Flour
    1 1/2 cups Whole Grain Total® cereal, slightly crushed (1 cup)
    1/4 cup Splenda Sugar Blend for Baking
    2/3 cup fat-free (skim) milk
    1/4 cup canola oil
    1 tablespoon grated lemon peel
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 container (6 oz) Yoplait® Original 99% fat-free lemon burst yogurt
    1/2 cup fresh raspberries or frozen organic raspberries


1. Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
2. In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened; gently stir in raspberries. Divide batter evenly among muffin cups.
3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

Number of Servings: 12

Recipe submitted by SparkPeople user SILVS22.

Member Ratings For This Recipe

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    Very Good
    1 of 1 people found this review helpful
    These muffins were moist and delicious, but a tad on the wet side. I suggest cutting back on the oil or use a bit less yogurt - 3/13/10