Lemon Raspberry Yogurt Muffins Recipes

RASPBERRY LEMON MUFFINS

Steps:

• 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.

LEMON RASPBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F. Add eggs, oil, and zest from the lemon to a mixing bowl. Measure milk in a liquid measuring cup and squeeze the juice from the lemon into it. Set aside for 1 minute, then add to the bowl with the other ingredients and mix to combine.
• In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. Stir the wet ingredients into the flour mixture, being careful not to over-mix the batter.
• Fold in the raspberries.
• Line a muffin tin with liners, or grease with non-stick cooking spray. Fill muffin cups 3/4 full. Bake at 400 degrees F for 16-20 minutes or until a toothpick inserted in the center comes out with few crumbs.

RASPBERRY YOGURT MUFFINS RECIPE

Steps:

• Preheat oven to 350 degrees.
• Spray muffin tins with non-stick cooking spray, or line with cupcake liners.
• Mix dry ingredients together in a bowl.
• In a separate bowl, mix together oil, yogurt, and egg, until combined.
• Slowly add wet ingredients to dry ingredients and mix until blended. Do not over mix or your muffins will not be very fluffy.
• Fold in raspberries
• Scoop into muffin tins, dividing batter evenly in muffin tin. About 1/4-1/3 cup of batter
• Bake for about 20 minutes, or until the tops of the muffins begin to golden.

LEMON/RASPBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

LEMON RASPBERRY YOGURT MUFFINS

Steps:

• combine eggs, milk, yogurt, butter and vanilla.in a medium bowl.
• stir together flour, baking powder, salt, lemon peel and sugar.
• mix yogurt mixture into dry ingredients.in 2-3 strokes.fold in raspberries.
• spoon into greased muffin tins -- bake at 350* for 18-20 minutes or top springs back when lightly touched.
• may brush warm muffins with lemon glaze.
• LEMON GLAZE:.
• 2 tbls lemon juice, 1/2 cup powdered sugar, 1 tsp lemon peel, grated.combine these ingredients and brush over warm muffins.