Raspberry Lemon Muffins

Name: Raspberry Lemon Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: 1/2 cup plain yogurt; 3 tablespoons vegetable oil; 1 tablespoon lemon juice; 2 egg whites; 1/2 teaspoon lemon extract (Optional); 1 1/2 cups all-purpose flour; 3/4 cup white sugar (Optional); 2 teaspoons baking powder; 1/4 teaspoon salt; 1 teaspoon grated lemon zest; 1 cup frozen raspberries; 2 tablespoons white sugar for decoration (Optional)

⏱️ Ready in 30 min 🥄 Prep 15 min 🔥 Cook 15 min 👥 12 servings 👁️ 2 views

This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!

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🔗 Recipe adapted from AllRecipes

#Muffin #Under 1 Hour #Under 30 Minutes

📊 At a Glance

Prep 15 min

Cook 15 min

Serves 12

Difficulty Medium

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 175

% Daily Value*

Total Fat 3.8g 5%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 125mg 5%

Total Carbohydrate 33g 12%

Dietary Fiber 1.4g 5%

Total Sugars 19.9g

Protein 2.9g 6%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat the oven to 400 degrees F (200 degrees C).

Grease a 12 cup muffin tin, or line with paper liners.

In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract.

In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest.

Add the wet ingredients to the dry, and mix until just blended.

Gently stir in the frozen raspberries.

Spoon batter evenly into the prepared muffin cups.

Sprinkle remaining sugar over the tops for decoration, if desired.

Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched.

Cool muffins in the tin on a wire rack.