Raspberry-Lemon Muffins

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

  • 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
  • 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 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.
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