Love muffins – and these are a favorite! What’s not to love when you combine lemon and raspberry flavors into a muffin? Recipe below:
Raspberry Lemon Muffins
We have been making these muffins for years – perfect addition to any breakfast or brunch.
Servings: 12 Muffins
Ingredients
- 1/2 cup low-fat lemon or vanilla yogurt
- 3 tablespoons vegetable oil
- 1 tablespoon fresh lemon juice
- 2 egg whites
- 3/4 cup sugar
- 1 teaspoon freshly grated lemon zest
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup frozen whole raspberries (not in syrup)
- 2 tablespoons sanding sugar
Instructions
- Heat oven to 400 degrees. Spray bottoms only of 12 muffin cups with nonstick spray or place muffin liners in muffin cups.In small bowl, combine yogurt, oil, lemon juice and egg whites. Blend well, set aside.In medium bowl combine 3/4 cup sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant. Add flour, baking powder, and salt. Mix well. Stir in frozen raspberries.Add yogurt mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into prepared muffin cups. Sprinkle with about 1/2 teaspoon sanding sugar (or sugar sprinkles).Bake at 400 degrees for 16-20 minutes or until tops are golden brown and toothpick comes out clean when inserted. Immediately remove from muffin pan. Serve warm.Can substitute blueberries for raspberries.
