Raspberry-Lemon Muffins

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

–

Save & Share

Servings 12

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

cf5b7636-e85c-41cc-94d2-92a3c8d2b86b

ingredients 11
Prep Time 15 min
Total Time 35 min

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.