Raspberry Lemon Muffins
Originally submitted by Kathy and modified by Kaboose.com
Average User Rating:
The natural goodness of these homemade muffins comes from sweet raspberries, citrusy lemon juice and tangy yogurt. These moist and delicious muffins make for a satisfying treat for mornings on the go.
Ingredients
- 1/2 cup plain yogurt
- 3 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 2 egg whites
- 1/2 teaspoon lemon extract (optional)
- 1-1/2 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon grated lemon zest
- 1 cup frozen raspberries
- 2 tablespoons sugar for decoration (optional)
Cooking Instructions
- 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, oil, lemon juice, egg whites, 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.
Nutrition Facts
Servings per Recipe: 12
Amount Per Serving
- calories: 175cal
- total fat: 3.8g
- cholesterol: < 1mg
- sodium: 107mg
- carbohydrates: 33g
- fiber: 1.4g
- protein: 2.9g
Preparation Time: 15 min.
Cooking Time: 15 min.
Ready In: 30 min.
Servings: 12
Cooking Time: 15 min.
Ready In: 30 min.
Servings: 12
