Raspberry-Lemon Muffins

In this recipe, there's no need to thaw the frozen raspberries before adding them.

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  • prep time 15 min
  • total time 35 min
  • ingredients 11
  • servings 12
 

Ingredients

1/2
cup low-fat vanilla yogurt
3
tablespoons oil
1
tablespoon fresh lemon juice
2
egg whites
1 1/2
cups All Purpose Flour
3/4
cup sugar
2
teaspoons baking powder
1
teaspoon grated lemon peel
1/4
teaspoon salt
1
cup frozen whole raspberries (not in syrup)
2
tablespoons sugar

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LOCATION

Steps

  • 1 Heat oven to 400°F. Spray bottoms only of 12 muffin cups with nonstick cooking spray.
  • 2 In small bowl, combine yogurt, oil, lemon juice and egg whites; blend well. Set aside.
  • 3 Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, 3/4 cup sugar, baking powder, lemon peel and salt; mix well. Stir in frozen raspberries.
  • 4 Add yogurt mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups. Sprinkle each with 1/2 teaspoon sugar.
  • 5 Bake at 400°F. for 16 to 20 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
  • 1 Heat oven to 400°F. Spray bottoms only of 12 muffin cups with nonstick cooking spray.
  • 2 In small bowl, combine yogurt, oil, lemon juice and egg whites; blend well. Set aside.
  • 3 Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, 3/4 cup sugar, baking powder, lemon peel and salt; mix well. Stir in frozen raspberries.
  • 4 Add yogurt mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups. Sprinkle each with 1/2 teaspoon sugar.
  • 5 Bake at 400°F. for 16 to 20 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
170
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
140mg
140%;
Total Carbohydrate
31g
31%
(Dietary Fiber
2g
2%
  Sugars
19g
19%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
8%;
Calcium
8%;
Iron
6%;
Exchanges:
2 Starch; 2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.