Lemon Raspberry Muffins

"Adapted from FitSugar. Great recipe. Not too sweet. Seems like a treat for breakfast, but doesn't ruin your diet. Also good for snacking."
 
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Ready In:
35mins
Ingredients:
12
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Preheat oven to 400°F Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
  • Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar.
  • Add yogurt, oil, egg, and vanilla. Pulse until blended.
  • Combine whole-wheat flour, baking powder, baking soda, and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
  • Bake the muffins until the edges and tops are golden, 18 to 25 minutes. Let cool in the pan for five minutes before turning out onto a wire rack. Serve warm.

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RECIPE SUBMITTED BY

I love to cook, but with two picky kids (ages 5 and 8) and no free time, I have a limited ability to be creative these days. I try to feed my family healthy foods so am always looking for quick, but wholesome meals. I usually only review the recipes that we found to be outstanding or very good. If something came out badly or I changed it drastically, I don't feel that it's fair to give it a poor review.
 
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