Raspberry-Lemon Muffins

  • Prep 15 min
  • Total 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

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.

Nutrition Facts

Serving Size: 1 Muffin
Calories
170
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
140mg
6%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
8%
Sugars
19g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
2 Starch; 2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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