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Raspberry-Lemon Muffins

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Pillsbury Kitchens
Updated May 7, 2010
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In this recipe, there's no need to thaw the frozen raspberries before adding them.

Raspberry-Lemon Muffins

  • Prep Time 15 min
  • Total 35 min
  • Ingredients 11
  • Servings 12
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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

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray bottoms only of 12 muffin cups with nonstick cooking spray.
  • Step 
    2
    In small bowl, combine yogurt, oil, lemon juice and egg whites; blend well. Set aside.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

170 Calories
4g Total Fat
3g Protein
31g Total Carbohydrate
19g Sugars

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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