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    You are in: Home / Recipes / Raspberry Lemon Muffins Recipe
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    Raspberry Lemon Muffins

    Raspberry Lemon Muffins. Photo by SweetsLady

    1/1 Photo of Raspberry Lemon Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    looneytunesfan's Note:

    Adopted from the RecipeZaar account. I haven't made these yet.

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    Units: US | Metric


    1. 1
      Sift together all dry ingredients.
    2. 2
      Add wet ingredients until combined.
    3. 3
      Drop into muffin tins.
    4. 4
      Bake at 350 for 20 min until soft and gooey.
    5. 5
      Let cool.

    Ratings & Reviews:

    • on October 05, 2007


      These were great for our breakfast this morning and low in calories and fat! How great is that! I used a container of vanilla nonfat yogurt (6 oz is what I had) and then added another 1/4 c. low fat sour cream. I only put in 1 c. raspberries and then 1 t. lemon extract. Make sure to fold in the raspberries or they will smear. I baked at 375 for about 23 minutes. Definitely a keeper! Thanks, looneytunesfan!

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    • on March 19, 2006

      I don't thnk I should rate these because I didn't follow the directions exactly - the dough seemed much too thick as posted, so i added an extra cup of yogurt, plus my raspberries were mostly frozen. The muffins turned out a little bit too moist and the tops were burned because I had to leave them in the oven longer in order for them to bake all the way through. How thick IS muffin batter supposed to be?

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Raspberry Lemon Muffins

    Serving Size: 1 (79 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 137.0
    Calories from Fat 3
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.4 mg
    Sodium 254.4 mg
    Total Carbohydrate 29.5 g
    Dietary Fiber 1.9 g
    Sugars 10.9 g
    Protein 3.8 g

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