Raspberry Lemon Muffins

Total Time
25mins
Prep 5 mins
Cook 20 mins

Low fat and Delicious!

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Combine first 4 ingredients.
  3. In separate bowl, combine next 4 ingredients.
  4. Combine the wet and dry ingredients together until moist.
  5. Fold in raspberries.
  6. Spoon into 12 muffin tins and sprinkle with sugar.
  7. Bake 16-20 minutes.
Most Helpful

Very nice muffins, will definately make again while the bush is giving us berries. I had Lemon Meringue yogurt so I used that and added a tsp of vanilla extract. I left out the lemon rind because I didn't have it but would add it in the future. I used 2 whole eggs and only 1/2 cup sugar, changed it to whole wheat flour and added an extra 1/2 tsp of baking powder, added 1/2 cup of chopped pecans. I always find with raspberry recipes the berries end up being few and far between so when I added the raspberries I broke them all in half.

ecilas July 13, 2011

Yum! I was looking for a different muffin recipe and happened to have the ingredients on hand for this one. I've never used yoghurt in cooking before but decided to give it a try. I'm glad I did! The muffins taste wonderful - sweet and a bit tart.
I reduced the sugar to 1/2 C, left out the lemon rind/zest, used a whole egg and added some vanilla essence as my yoghurt was plain. The mixture was very thick so I also added a little water along with the raspberries. Even the uncooked batter tasted delicious!
After cooking for a little bit too long, some muffins had black bottoms. But they were crispy on the outside and soooo good.

Cooking Cookie October 15, 2011